Carrot Cake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Carrot Cake calories by ingredient
Introduction
Amazing carrot cake full of raisins, coconut, pineapple, and walnuts! Amazing carrot cake full of raisins, coconut, pineapple, and walnuts!Number of Servings: 16
Ingredients
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3 eggs
3/4 lowfat buttermilk
3/4 c. sweetened applesauce
1 1/2 c. white sugar
2 tsp. vanilla extract
2 tsp. ground cinnamon
1/4 tsp. salt
2 c. all purpose flour
2 tsp. baking soda
2 c. shredded carrots
1 c. flaked coconut
1 c. chopped walnuts
1 (8 oz.) can crushed pineapple with juice
1 c. raisins
Directions
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.