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Description
Packed with carrots, pineapple, nuts, raisins, and spices, this may just be the best carrot cake you'll ever have. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
12 SERVINGS
- 4 medium carrots (grated, about 8.5 oz. or 2 cups)
- 2 oz. walnuts (about 1/2 cup chopped)
- 1 can crushed pineapple (8 oz. per can)
- 3/4 cup canola oil
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 1 tsp. vanilla extract
- 3 large eggs
- 2 1/4 cups all purpose flour
- 1 1/2 tsp. canela
- 1 1/2 tsp. pumpkin pie spice
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 oz. raisins (about 1/2 cup)
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Directions
- Preheat the oven to 350°F.
- Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
- Grate the carrots, finely chop the walnuts, and thoroughly drain the canned crushed pineapple.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium330mg14% |
| Potassium210mg6% |
| Protein5g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber2g8% |
| Sugars32g |
| Vitamin A70% |
| Vitamin C15% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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