MY TRI COUNTY LPN CARROT CAKE RECIPE BEST CARROT CAKE EVER
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 417.8
- Total Fat: 24.8 g
- Cholesterol: 56.2 mg
- Sodium: 255.9 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 2.7 g
- Protein: 7.5 g
View full nutritional breakdown of MY TRI COUNTY LPN CARROT CAKE RECIPE BEST CARROT CAKE EVER calories by ingredient
Introduction
SERIOUSLY BEST CARROT CAKE EVER !NEVER ANY LEFT SERIOUSLY BEST CARROT CAKE EVER !NEVER ANY LEFTNumber of Servings: 15
Ingredients
-
3 eggs
3/4cup veg oil
1.5 cups granulated sugar
2.5 teaspoon vanilla extract
2 teaspoons cinnamon
2 cups all purpose flour
2 teaspoons baking soda
1 cup flaked/ shredded coconut
1 cup chopped walnuts
1 can 8oz crushed pineapple in juice
2 cups shredded carrots
1.5 cups raisins
Directions
pre heat oven 350 grease flour 8x12 pan
in med mixing bowl sift flour baking soda salt and cinnamon. Set aside. In a large bowl combine eggs buttermilk oil sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl combine shredded carrots coconuts walnuts pineapple and raisins. Using a large wooden spoon ,heavily whisk the carrot mixture in to the batter enfolded it in well. Pour into prepared pan and bake at 350, for one hour check with a toothpick allow to cool for 25 to 30 minutes before serving.
Serving Size: 15
in med mixing bowl sift flour baking soda salt and cinnamon. Set aside. In a large bowl combine eggs buttermilk oil sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl combine shredded carrots coconuts walnuts pineapple and raisins. Using a large wooden spoon ,heavily whisk the carrot mixture in to the batter enfolded it in well. Pour into prepared pan and bake at 350, for one hour check with a toothpick allow to cool for 25 to 30 minutes before serving.
Serving Size: 15