Morning Glory Cake (carrot cake and more!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 136.8
- Total Fat: 6.3 g
- Cholesterol: 9.0 mg
- Sodium: 191.3 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 1.3 g
- Protein: 3.1 g
View full nutritional breakdown of Morning Glory Cake (carrot cake and more!) calories by ingredient
Introduction
Carrot cake with pineapple, coconut and walnuts. Carrot cake with pineapple, coconut and walnuts.Number of Servings: 24
Ingredients
-
All-Purpose White Flour, 2 cup
Baking Soda, 1 tsp
Baking Powder, 1 tsp
Salt, 1 tsp
Cinnamon, ground, 2 tsp
Granulated Sugar, 3/4
Plain non-fat Yogurt 3/4 cup
Canola Oil, 1/4 cup
1 egg
2 egg whites
Vanilla Extract, 1 tsp
Carrots, raw, 2 cup, grated
Coconut, raw, 1/2 cup, shredded
Walnuts, 1 cup, chopped
1 cup crushed pineapple, drained (20 oz can drained=approx 8 oz)
Directions
Grease a 13x9x2 pan.
Sift flour, soda, powder, salt, cinnamon. Make well in center and add sugar, oil, yogurt, eggs and vanilla.
Beat with a spoon until smooth.
Stir in carrots, coconut, walnuts and pineapple.
Optional: raisins and half the flour whole wheat.
Makes 24 - 2 1/4" x 2 1/4" squares.
Bake at 350 for 40-45 minutes or until center springs back.
Can top with cream cheese frosting.
Number of Servings: 24
Recipe submitted by SparkPeople user MOXIE6.
Sift flour, soda, powder, salt, cinnamon. Make well in center and add sugar, oil, yogurt, eggs and vanilla.
Beat with a spoon until smooth.
Stir in carrots, coconut, walnuts and pineapple.
Optional: raisins and half the flour whole wheat.
Makes 24 - 2 1/4" x 2 1/4" squares.
Bake at 350 for 40-45 minutes or until center springs back.
Can top with cream cheese frosting.
Number of Servings: 24
Recipe submitted by SparkPeople user MOXIE6.