Carrot Cake - 1/18th of recipe
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Carrot Cake - 1/18th of recipe calories by ingredient
Number of Servings: 18
Ingredients
-
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 tbsp
Milk, 1%, .25 cup
Vanilla Extract, 2 tsp
Salt, .25 tsp
Powdered Sugar, 4 cup, unsifted
Directions
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.