Photo: David Holifield
Fourteen Carat Cake
12 ingredients
30 min + 40 min
3 - 9 inch layers
openrecipes
"This carrot cake is worth its weight in gold! It always gets complements!"
Estimated Nutrition (whole recipe, rough)
1123
Calories
24g
Protein
50g
Fat
149g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons ground cinnamon
- 2 cups white sugar
- 1 1/2 cups vegetable oil
- 4 eggs
- 1 cup grated carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1 cup flaked coconut
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes