Carrot Cake XII

Carrot Cake XII

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"This recipe was given to me by my mother. It is very yummy and you can't keep it around very long."
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1 h 30 m servings 367 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
  2. In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


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I made this cake for my mom's birthday last week, and everyone enjoyed it! My stepdad, whose birthday is this week, has requested this cake as well. This cake goes great with Brown Sugar Cream...

I would never try this recipe again. The flavor was lacking and it was overly sweet.

I did not care for this recipe.

tasted very bland.. will never make again.

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