Fourteen K Carrot Cake

Fourteen K Carrot Cake A carrot cake using two jars of junior baby food carrots.

Ingredients

Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP :

    COOK :

    TOTAL :

    SERVING : 24

    YIELD : 1 -9×13 inch cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch cake pan.

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  • 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.

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

Per Serving: 266 calories; protein 2.7g; carbohydrates 27.6g; fat 16.7g; cholesterol 31mg; sodium 285mg.