Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 237.7
  • Total Fat: 5.1 g
  • Cholesterol: 41.1 mg
  • Sodium: 237.0 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.7 g

View full nutritional breakdown of Carrot Cake calories by ingredient
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Number of Servings: 24

Ingredients



    * Cloves, ground, 1 tsp
    * Salt, 0.50 tsp
    * Lemon Peel, 1 tsp
    * Splenda Sugar Blend for Baking, 1/2 cup
    * Egg, fresh, 4 extra large
    * Vanilla Extract, 2 tsp
    * Olive Oil, 2 tbsp
    * Baking Powder, 2 tsp
    * Baking Soda, 2 tsp
    * Flour, white, 2.5 cup
    * Cinnamon, ground, 1 tsp
    * Carrots, raw, 2.25 cup, grated
    * *Smart Balance Buttery Spread, 6 tbsp
    * Granulated Sugar, 1.5 cup
    * *Splenda Sugar Blend for Baking, 24 tsp
    * Coconut, raw, .5 cup, shredded
    * Rum, 2 fl oz

Directions

Beat together the eggs, butter and white sugar.

Sift together flour, baking powder, baking soda, salt and spices.

Add the carrots and coconut.

Pour egg mixture into dry ingredients, and mix well.

Pour batter into well greased Bundt pan.

Bake at 350 degrees F (175 degrees C) oven for 45 to 50 minutes.

Number of Servings: 24

Recipe submitted by SparkPeople user EUNICEMONTEIRO.

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Member Ratings For This Recipe



  • Am I totally missing it or is there really NO ginger in this ginger cake? - 3/6/09

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