Carrot Cake XII

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

Original recipe makes 1 – 9×13 inch pan

Ingredients

2 eggs
1 cup white sugar
2/3 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 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

  • PREP

    30 mins

  • COOK

    40 mins

  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
  2. 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.
  3. 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

Calories: 367 kcal
Carbohydrates: 42.1 g
Cholesterol: 35 mg
Fat: 21.3 g
Fiber: 2.6 g
Protein: 4.7 g
Sodium: 141 mg

Related Recipes:

Carrot Cake Cheesecake from Duncan Hines® Mom’s Pineapple-Carrot Cake Carrot Cake II Carrot Cake III Sam’s Famous Carrot Cake Moist Carrot Cake Lite Carrot Cake Carrot Cake Bars Mom’s Carrot Cake Carrot Cake X