Ingredients
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2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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¼ teaspoon salt
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1 ½ cups white sugar
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3 large eggs
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¾ cup buttermilk
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¾ cup vegetable oil
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2 teaspoons vanilla extract
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2 cups shredded carrots
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1 (8 ounce) can crushed pineapple with juice
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1 cup flaked coconut
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1 cup chopped walnuts
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1 cup raisins
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch pan.
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Sift flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.
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Mix sugar, eggs, buttermilk, oil, and vanilla together in a large bowl; gradually add flour mixture until just combined.
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Combine shredded carrots, pineapple, coconut, walnuts, and raisins in a separate bowl; stir into cake batter using a large wooden spoon until combined. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Allow cake to cool for at least 20 minutes before serving.
Cynthia Ross
Nutrition Facts (per serving)
374 | Calories |
19g | Fat |
49g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 374 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 4g | 18% |
Cholesterol 38mg | 13% |
Sodium 259mg | 11% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 3g | 9% |
Total Sugars 31g | |
Protein 5g | 10% |
Vitamin C 3mg | 3% |
Calcium 45mg | 3% |
Iron 2mg | 9% |
Potassium 242mg | 5% |
* 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.