In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, applesauce, shredded carrots and vanilla; beat until well blended. Stir in pineapple, coconut and walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake in a 350 degree oven for about 45 to 50 minutes or until knife inserted into center comes out clean.
Frost with cream cheese icing if desired.
Contributed to the FareShare Gazette Recipe Challenge by Jennie;1 March 2005.
This is one of my all time favorite cakes.
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 225 (43%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 1.6mg||1 %|
|Sodium 7341.3mg||253 %|
|Potassium 297.5mg||8 %|
|Total Carbohydrate 70.7g||21 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 67g|
|Protein 8g||11 %|
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Calories per serving: 528
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