Fourteen K Carrot Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Fourteen K Carrot Cake Recipe). A carrot cake using two jars of junior baby food carrots.

Brief

Servings: 24

Yield: 1 -9x13 inch cake

Fourteen K Carrot Cake Recipe

Ingredients

2 cups sifted all-purpose flour

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 ½ teaspoons salt

2 teaspoons ground cinnamon

2 cups white sugar

1 ½ cups vegetable oil

4 eggs

2 (4.5 ounce) jars carrot baby food

½ cup crushed pineapple

drained

½ cup chopped walnuts

½ cup flaked coconut

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.

Step 2

Mix together the flour baking powder baking soda salt ground cinnamon. Stir in the white sugar. Add the oil and the eggs and mix well. Stir in the carrots pineapple chopped nuts and the coconut. Pour batter into the prepared pan.

Step 3

Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.

Nutritional Information

Fourteen K Carrot Cake Recipe

Servings Per Recipe:24

Calories: 265.7

% Daily Value *

Protein: 2.7g 5%

Carbohydrates: 27.6g 9%

Dietary Fiber: 0.9g 4%

Sugars: 18.5g

Fat: 16.7g 26%

Saturated Fat: 2.6g 13%

Cholesterol: 31mg 10%

Vitamin A Iu: 1266.2IU 25%

Niacin Equivalents: 1.3mg 10%

Vitamin C: 1.2mg 2%

Folate: 27.3mcg 7%

Calcium: 36.3mg 4%

Iron: 0.8mg 5%

Magnesium: 9.9mg 4%

Potassium: 67.4mg 2%

Sodium: 285mg 11%

Thiamin: 0.1mg 10%

Calories From Fat: 150.5

*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.

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