Pineapple Carrot Cake Recipe
Summary
Ingredients
| Flour | 2 Cup (32 tbs) | |
| Baking soda | 2 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Eggs | 3 | |
| Salad oil | 3⁄4 Cup (12 tbs) | |
| Buttermilk | 3⁄4 Cup (12 tbs) | |
| Sugar | 2 Cup (32 tbs) | |
| Vanilla | 2 Teaspoon | |
| Canned crushed pineapple | 8 Ounce, drained | |
| Carrots | 2 Cup (32 tbs), shredded | |
| Flaked coconut | 1 Cup (16 tbs) | |
| Nuts | 1 Cup (16 tbs), chopped |
Nutrition Facts
Serving size
Calories 249 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 3.1 g15.5%
Trans Fat 0.1 g
Cholesterol 26.4 mg8.8%
Sodium 193.4 mg8.1%
Total Carbohydrates 30 g9.9%
Dietary Fiber 1.9 g7.6%
Sugars 19.2 g
Protein 4 g7.6%
Vitamin A 36.3% Vitamin C 1.2%
Calcium 2.2% Iron 4.4%
*Based on a 2000 Calorie diet
Directions
Chef
