Fourteen K Carrot Cake

Fourteen K Carrot Cake

24

"A carrot cake using two jars of junior baby food carrots."

Ingredients

{{adjustedServings}} servings 266 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
  2. 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.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

24
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Taste is a subjective thing but I'm going to add my two cents on this cake regardless. IMHO this cake has absolutely NO carrot flavor. It's a beautiful and moist cake but if that's is all I w...

This recipe is unbelievable. I had been looking for a good carrot cake recipe- but instead found one that is superb! My very picky husband and I ate 3/4 of the cake ourselves in 2 days! The o...

I tried 7 differant carrot cake recipes to find the perfect one for a wedding. Everyone agreed, this was GREAT! The baby food is much easier than grating all those carrots(and better flavor).