Carrot Cake wth Pineapple
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 113.1
- Total Fat: 2.7 g
- Cholesterol: 23.6 mg
- Sodium: 144.1 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 0.7 g
- Protein: 1.6 g
View full nutritional breakdown of Carrot Cake wth Pineapple calories by ingredient
Introduction
Very moist, may frost or serve with just a sdollop of Whip CreamFrosting or Whip Cream is not figured in the calorie count Very moist, may frost or serve with just a sdollop of Whip Cream
Frosting or Whip Cream is not figured in the calorie count
Number of Servings: 36
Ingredients
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4 Egg, fresh
2/3 C. Vegetable Oil
2/3 C. Applesauce, unsweetened,
2-1/4 C. Granulated Sugar
2-1/4 C. Flour
2 tsp. Baking Soda)
2 Tsp. Baking Powder)
1/2 Tsp. Salt
2 Tsp. Cinnamon
1/2 Tsp. Gr. Cloves
1/2 Tsp. Gr. Nutmeg
3-1/2 C. Carrots shredded or finely chopped
1 C. Crushed Pineapple well drained
Directions
36 Cup Cakes
1. Heat Oven to 350
2. In a large bowl beat Eggs and Oil together
3. Add Oil Beat medium speed for 2 minutes
4. Add Applesauce Beat for 4 minutes
5. Measure and combine Flour, Soda, Powder, Salt, Cinnamon, Cloves and Nutmeg.
6. Add to Eggs and beat on low til well blended.
7. Add Carrots, Pineapple and Walnuts and beat til combined.
8 Divide in Cupcake papers or 1 9x13 and and 9 cup cakes
9 Bake 9x13 for 60 minutes the cupcakes fpr ONLY 30 minutes
10. Cool well before icing or serving.
Number of Servings: 36
Recipe submitted by SparkPeople user LOULOUBELLE2.
1. Heat Oven to 350
2. In a large bowl beat Eggs and Oil together
3. Add Oil Beat medium speed for 2 minutes
4. Add Applesauce Beat for 4 minutes
5. Measure and combine Flour, Soda, Powder, Salt, Cinnamon, Cloves and Nutmeg.
6. Add to Eggs and beat on low til well blended.
7. Add Carrots, Pineapple and Walnuts and beat til combined.
8 Divide in Cupcake papers or 1 9x13 and and 9 cup cakes
9 Bake 9x13 for 60 minutes the cupcakes fpr ONLY 30 minutes
10. Cool well before icing or serving.
Number of Servings: 36
Recipe submitted by SparkPeople user LOULOUBELLE2.
Member Ratings For This Recipe
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BABYBARNEY
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KKAYWEBB
Excellent! I used 1/3 cup of canola oil and 1 cup of unsweetened apple sauce and this cake came out perfect! I poured the entire thing into a 9x12 pan, also. I'm sharing this recipe with all my dieting friends and family. - 1/7/11
Reply from LOULOUBELLE2 (1/7/11)
Thank You for your comment...Our family loves this cake and I make it all year round, though it does taste a bit better in the fall when the carrots are fresh out of the garden....Enjoy!!!!
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TRISH1111
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MIZPAM25
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SUECHRIS50