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Carrot Pineapple Snacking Cake Recipe
|All purpose unbleached flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking soda||1 Teaspoon|
|Eggs/1/2 cup prepared egg substitute||2|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Finely grated carrots||1 1⁄2 Cup (24 tbs) (About 4 Large)|
|Canned crushed pineapple||8 Ounce, undrained (Packed In Its Own Juice, 1 Can)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3214 Calories from Fat 1420
% Daily Value*
Total Fat 160 g246.4%
Saturated Fat 21.4 g106.8%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2638.2 mg109.9%
Total Carbohydrates 413 g137.6%
Dietary Fiber 22.7 g90.7%
Sugars 246.8 g
Protein 45 g89.1%
Vitamin A 767.8% Vitamin C 22.7%
Calcium 25.1% Iron 75.9%
*Based on a 2000 Calorie diet
Butter a 9-inch square or 7-by-11-inch oblong cake pan.
Sift together the flour, baking soda, cinnamon, nutmeg, and salt into a large bowl.
In another bowl, beat the eggs with the oil, then blend in the brown and white sugars.
In a third bowl, combine the carrots, pineapple with its juice, and walnuts, if you're using them.
Beat the egg-oil mixture into the dry ingredients.
When well-blended, stir in the carrot-pineapple mixture.
Spoon the batter into the prepared pan and bake on the middle shelf of the oven for 25 to 30 minutes, or until the cake is risen and a cake tester inserted at the center comes out dry.