Carrot Cake
| 2 | cups flour |
| 2 | tsp baking soda |
| 1 | tsp salt |
| 2 | tsp cinnamon |
| 3 | eggs |
| 3/4 | cup vegetable oil |
| 3/4 | cup buttermilk |
| 2 | cups sugar |
| 2 | tsp vanilla extract |
| 8 | ounce pineapple |
| 2 | cups grated carrots |
| 3 1/2 | ounces coconut |
| 1 | cup sugar |
| 1/2 | cup buttermilk |
| 1/2 | cup butter |
| 1 | tbsp corn syrup |
| 1 | tsp vanilla extract |
| 1/2 | cup butter |
| 8 | ounce cream cheese |
| 2 | cups powdered sugar |
| 1 | tsp orange juice |
Directions on papers in cabinetCategories
Dessert, Easter
| Nutrition Facts | ||||||
Serving Size 171.8g |
||||||
Amount Per Serving |
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|
Calories 563 Calories from Fat
269 |
||||||
% Daily Value* |
||||||
|
Total Fat
29.9g 46%
|
||||||
|
Saturated Fat
13.1g 65%
|
||||||
|
Cholesterol
82mg 27%
|
||||||
|
Sodium
469mg 20%
|
||||||
|
Total Carbohydrates
71.0g 24%
|
||||||
|
Dietary Fiber
1.7g 7%
|
||||||
|
Sugars
56.5g |
||||||
|
Protein
4.9g
|
||||||
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Bad points |
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