Lucille's Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x13 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts and pineapple .
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.
The cake will be very moist. I use coconut buttermilk to make this VEGAN for my niece and its great. Just take the 3/4 coconut milk and add 1 tablespoon white vinegar
Number of Servings: 30
Recipe submitted by SparkPeople user SAKISMOM1.
Ingredients * 3 eggs * 3/4 cup coconut buttermilk * 3/4 cup vegetable oil * 1 1/2 cups white sugar * 2 teaspoons vanilla extract * 2 teaspoons ground cinnamon * 1/4 teaspoon salt * 2 cups all-purpose flour * 2 teaspoons baking soda * 3 cups shredded carrots * 1 cup flaked coconut * 1 cup chopped walnuts * 1 (20 ounce) can crushed pineapple with juice
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x13 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts and pineapple .
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.
The cake will be very moist. I use coconut buttermilk to make this VEGAN for my niece and its great. Just take the 3/4 coconut milk and add 1 tablespoon white vinegar
Number of Servings: 30
Recipe submitted by SparkPeople user SAKISMOM1.
Nutritional Info Amount Per Serving
- Calories: 166.0
- Total Fat: 9.7 g
- Cholesterol: 21.5 mg
- Sodium: 124.6 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 1.3 g
- Protein: 2.6 g