Directions:
- Heat the oven to 350°F Grease and flour an 8- or 9-inch-square baking pan.
- Mix the flour, sugar, pumpkin-pie spice, baking powder, baking soda and salt in a medium bowl.
- Mash the carrots with a fork or vegetable masher in a large bowl until almost smooth. Stir in the pineapple and reserved juice. Add the oil, eggs and egg yolk, and whisk until smooth. Stir the flour mixture into carrot mixture. Stir in the walnuts and raisins. Pour the batter into the pan.
- Bake until the cake is springy to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Cool completely in pan on a rack. Dust with confectioners’ sugar before serving.
- Nutritional Information Per Serving: Calories 480; Total fat 24g; Saturated fat 3.5g; Cholesterol 70mg; Sodium 380mg; Carbohydrate 64g; Fiber 2g; Protein 5g.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 612.15 Kcal (2563 kJ) | ||
| Calories from fat | 327.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.36g | 56% | |
|---|---|---|---|
| Cholesterol | 89.28mg | 30% | |
| Sodium | 341.9mg | 14% | |
| Potassium | 340.35mg | 7% | |
| Total Carbs | 67.73g | 23% | |
| Sugars | 30.31g | 121% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 9.25g | 19% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 409.47 Kcal (1714 kJ) | ||
| Calories from fat | 218.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.32g | 56% | |
|---|---|---|---|
| Cholesterol | 59.72mg | 30% | |
| Sodium | 228.7mg | 14% | |
| Potassium | 227.66mg | 7% | |
| Total Carbs | 45.3g | 23% | |
| Sugars | 20.27g | 121% | |
| Dietary Fiber | 1.97g | 12% | |
| Protein | 6.19g | 19% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 1.1mg | 9% | |
| Calcium | 47.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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