This is a Pineapple Carrot Cake recipe that I swear by. Canned baby food instead of grated carrots makes it fast and easy, while applesauce instead of oil makes it a lot healthier.
Combine the dry ingredients. Add oil/applesauce, eggs, and baby food. Mix well. Add pineapple.
Pour into 2 greased and floured 9" pans. Bake at 350F for 35-40 minutes.
For frosting, combine the ingredients and beat until smooth.
Applesauce makes the cake more moist. If you have never substituted it for oil before, try doing half of each first.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 634 | ||
Calories from Fat: 424 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.1g | 63 % | |
Saturated Fat 28.5g | 142 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 184.5mg | 57 % | |
Sodium 9678.6mg | 334 % | |
Potassium 171.4mg | 5 % | |
Total Carbohydrate 49.8g | 15 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 47.9g | ||
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: 634
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