Try this Carrot Cake #15 recipe, or contribute your own.
Suggest a better descriptionFrom: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: P.L. Karas Preheat oven to 350 F. Line 13X9 inch baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Stir together: sugar, pineapple, applesauce and vanilla in mixer bowl until smooth. Stir in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 minutes or until tooth pick inserted in center comes out clean. Cool in pan on wire rack. Invert cake onto wax paper. Remove pan and foil. Spread " Fluffy Frosting" over cooled cake. Note: I think when I made this, I just sprayed the pan ( no foil) , baked the cake, cooled it in the pan and spread the frosting on just the top in the pan. Served the cake from the pan. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 301 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 178.8mg | 6 % | |
Potassium 156.6mg | 4 % | |
Total Carbohydrate 70.7g | 21 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 69.1g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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