| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cakes | 24 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 1/2 | t | Baking soda |
| 2 | t | Cinnamon |
| 1 1/2 | c | Salad oil |
| 2 | c | Carrots, finely grated |
| 1/2 | c | Nuts, chopped |
| 1 | 3 1/2 oz flaked coconut | |
| optional | ||
| 2 | t | Baking powder |
| 1 1/2 | t | Salt |
| 1 1/2 | c | Sugar |
| 4 | Eggs | |
| 8 1/2 | oz | Crushed pineapple, drained |
INSTRUCTIONS
Combine flour, baking powder, soda, salt and cinnamon. Add sugar, salad oil and eggs. Mix well. Add carrots, pineapple, nuts, and coconut. Blend well. Pour into a 9 x 13 inch pan that has been greased and floured. Bake at 350 degrees for 30 to 35 minutes or until done. NOTES : Keeps 2 weeks refrigerated. Posted to recipelu-digest by GramWag@aol.com on Feb 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 245
Calories From Fat: 142
Total Fat: 16.1g
Cholesterol: 31mg
Sodium: 284.3mg
Potassium: 79.4mg
Carbohydrates: 23.5g
Fiber: <1g
Sugar: 14.4g
Protein: 2.6g