Carrot-pineapple Bundt Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cake | 16 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 2 | c | Sugar |
| 1 1/2 | t | Baking soda |
| 2 | t | Cinnamon |
| 1 1/2 | t | Salt |
| 1 | t | Baking powder |
| 1 | 8.75-oz crushed pineapple | |
| 2 | c | Raw carrots, grated & |
| loosely packed | ||
| 3 | Eggs, beaten | |
| 1 1/2 | c | Salad oil |
| 1 1/2 | c | Chopped nuts, I use walnuts |
| 2 | t | Vanilla |
INSTRUCTIONS
From: morrissey@stsci.edu (Mostly Harmless) Date: Tue, 14 Sep 1993 16:50:10 GMT >Here are some carrot recipes i have gathered from the net lately. Enjoy! From: C11815@maccvm.corp.mot.com (Josette Giacobbi) Grease & lightly flour pan. Mix together flour, sugar, cinnamon, baking soda, baking powder & salt. Drain pineapple, save the syrup. Add syrup to dry mixture. All eggs, oil & vanilla. Beat 3 minutes. Stir in pineapple, carrots & nuts. Bake 325 for 1-1/2 hours. Cool 10 min in pan before unmolding. Sprinkle w/power sugar. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 457
Calories From Fat: 251
Total Fat: 28.8g
Cholesterol: 34.9mg
Sodium: 391.8mg
Potassium: 140.4mg
Carbohydrates: 46.4g
Fiber: 2g
Sugar: 26.2g
Protein: 5.4g