Carrot Cake
- Number of Servings: 16
Ingredients
3 eggs3/4 lowfat buttermilk3/4 c. sweetened applesauce1 1/2 c. white sugar2 tsp. vanilla extract2 tsp. ground cinnamon1/4 tsp. salt2 c. all purpose flour2 tsp. baking soda2 c. shredded carrots1 c. flaked coconut1 c. chopped walnuts1 (8 oz.) can crushed pineapple with juice1 c. raisins
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, applesauce, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 40 minutes, or until a toothpick inserted comes out clean.
Allow to cool for at least 20 minutes before serving.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user ASHLEYLEE83.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, applesauce, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 40 minutes, or until a toothpick inserted comes out clean.
Allow to cool for at least 20 minutes before serving.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user ASHLEYLEE83.
Nutritional Info Amount Per Serving
- Calories: 276.6
- Total Fat: 7.8 g
- Cholesterol: 40.3 mg
- Sodium: 241.1 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 2.3 g
- Protein: 5.0 g
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