Jandoreen's Carrot Cake
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 276.9
- Total Fat: 14.4 g
- Cholesterol: 32.2 mg
- Sodium: 213.1 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 1.9 g
- Protein: 3.7 g
View full nutritional breakdown of Jandoreen's Carrot Cake calories by ingredient
Introduction
Full monte version without glaze or frosting (it really doesn't need it!) Full monte version without glaze or frosting (it really doesn't need it!)Number of Servings: 20
Ingredients
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2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs
2 cups granulated sugar
3/4 cup oil
3/4 cup buttermilk
2 teaspoons vanilla
1 8oz. can crushed pineapple
2 cups finely grated carrot
1 cup walnuts
1 cup flaked coconut
Directions
Preheat oven to 350 degrees farenheit. Sift together flour, soda, cinnamon & salt.
In a separate bowl:
Beat eggs until lemon colored. Beat in sugar, oil, buttermilk & vanilla. Stir in flour mixture. Stir in pineapple, carrots, nuts and coconut (can also add raisins if desired).
Pour batter into lightly greased & floured 9x13 pan. Bake 50-60 minutes; until cake tests done with a toothpick.
Cut into 20 two inch squares.
Number of Servings: 20
Recipe submitted by SparkPeople user LAUREN168.
In a separate bowl:
Beat eggs until lemon colored. Beat in sugar, oil, buttermilk & vanilla. Stir in flour mixture. Stir in pineapple, carrots, nuts and coconut (can also add raisins if desired).
Pour batter into lightly greased & floured 9x13 pan. Bake 50-60 minutes; until cake tests done with a toothpick.
Cut into 20 two inch squares.
Number of Servings: 20
Recipe submitted by SparkPeople user LAUREN168.