Carrot Cake XII

1.6

(5)

5 Reviews

2 Photos

This recipe was given to me by my mother. It is very yummy and you can't keep it around very long.

Submitted by Faye Leslie

Updated on July 14, 2022

Prep Time:

30 mins

Cook Time:

40 mins

Additional Time:

20 mins

Total Time:

1 hr 30 mins

Servings:

12

Yield:

1 - 9x13 inch pan

Jump to Nutrition Facts

Ingredients

2 eggs
1 cup white sugar
⅔ cup vegetable oil
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
1 (15 ounce) can carrots, drained and pureed
1 (20 ounce) can crushed pineapple, drained
1 cup chopped walnuts
1 cup flaked coconut

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts (per serving)

367	Calories
21g	Fat
42g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 367
% Daily Value *
Total Fat 21g	27%
Saturated Fat 4g	22%
Cholesterol 31mg	10%
Sodium 141mg	6%
Total Carbohydrate 42g	15%
Dietary Fiber 3g	9%
Total Sugars 27g
Protein 5g	9%
Vitamin C 5mg	6%
Calcium 33mg	3%
Iron 2mg	9%
Potassium 194mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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