Carrot Cake - 1/18th of recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Directions
Granulated Sugar, 2 cup Canola Oil, 1.5 cup Egg, fresh, 3 large Vanilla Extract, 2 tsp Flour - Unbleached White - Harvest King, 2.25 cup Baking Soda, 2 tsp Cinnamon, ground, 2 tsp Salt, 1 tsp Carrots, raw, 1.5 cup, grated Coconut, sweetened & shredded 1/3cup , 3 serving Walnuts, 1 cup, chopped Crushed Pineapple (in pineapple juice), 1 cup FROSTING:Low fat cream cheese, 1 cup Butter, salted, 3 tbspMilk, 1%, .25 cup Vanilla Extract, 2 tsp Salt, .25 tsp Powdered Sugar, 4 cup, unsifted
Combine sugar, oil, eggs and vanilla.
Stir together flour, cinnamon, soda and salt.
Add dry ingredients to wet and mix thoroughly.
Fold in carrots, coconut, pineapple and walnuts.
Pour into greased 9 X 13 pan.
Bake about 50" at 350 degrees.
Let cool in pan 5 minutes. Invert onto rack and cool completely. (I leave in pan)
Cream together all frosting ingredients.
Frost cake.
Serving Size: 1/18
Number of Servings: 18
Recipe submitted by SparkPeople user ABLITSCH.
Stir together flour, cinnamon, soda and salt.
Add dry ingredients to wet and mix thoroughly.
Fold in carrots, coconut, pineapple and walnuts.
Pour into greased 9 X 13 pan.
Bake about 50" at 350 degrees.
Let cool in pan 5 minutes. Invert onto rack and cool completely. (I leave in pan)
Cream together all frosting ingredients.
Frost cake.
Serving Size: 1/18
Number of Servings: 18
Recipe submitted by SparkPeople user ABLITSCH.
Nutritional Info Amount Per Serving
- Calories: 556.8
- Total Fat: 30.2 g
- Cholesterol: 43.6 mg
- Sodium: 392.0 mg
- Total Carbs: 67.5 g
- Dietary Fiber: 1.9 g
- Protein: 6.0 g
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