Carrot Cake with Pineapple
|Eggs||3 , beaten|
|Sugar||2 Cup (32 tbs)|
|Cooking oil||1 1⁄3 Cup (21.33 tbs)|
|Flour||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Grated carrots||2 Cup (32 tbs)|
|Chopped walnuts/Chopped pecans||1 Cup (16 tbs)|
|Drained crushed pineapple||1 Cup (16 tbs)|
Blend eggs, sugar and cooking oil.
Sift together flour, salt, soda and cinnamon.
Stir in, with the flour mixture, the grated carrots, chopped nuts, pineapple and vanilla.
Pour the batter into a 10" tube pan, ungreased, and bake at 350° for one hour and 15 minutes (75 minutes).
Cool cake right-side up 25 minutes, then loosen around sides.
Ice with a lemon glaze.
Winner of three ribbons.
Calories 776 Calories from Fat 429
% Daily Value*
Total Fat 48 g74.3%
Saturated Fat 6.1 g30.5%
Trans Fat 0 g
Cholesterol 63.4 mg21.1%
Sodium 502.7 mg20.9%
Total Carbohydrates 77 g25.7%
Dietary Fiber 4.8 g19.4%
Sugars 44.2 g
Protein 10 g20.6%
Vitamin A 1.5% Vitamin C 0.06%
Calcium 4.1% Iron 16.4%
*Based on a 2000 Calorie diet