Double - Triple Carrot Cake Recipe

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Twice the nuts and triple the fruits are stuffed into this moist, subtly spicy and perfectly sweet carrot cake. Buttermilk and macadamia nuts up the deliciousness, and flax seed provides some extra nutrition while cutting down on the cholesterol from eggs. Makes two 10" rounds.

Prep time:
Cook time:
Servings: 16 slices


Cost per serving $0.60 view details


  1. Preheat oven to 350 F. Grease and flour two 10" pans.
  2. Whisk together flours, oats, almonds, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In another bowl, combine flax seed and water. Let stand 10 minutes.
  4. Add egg and sugars and beat until creamy.
  5. Beat in buttermilk, oil, applesauce, pineapple, strawberries, ginger and vanilla.
  6. Gently but thoroughly beat in flour mixture.
  7. Fold in carrots and chopped macadamia nuts.
  8. Bake 50 minutes, or until tests done.
  9. Allow to cool 1 hour minimum before turning out of pans and cooling completely.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 101g
Recipe makes 16 servings
Calories 240  
Calories from Fat 92 38%
Total Fat 10.49g 13%
Saturated Fat 1.04g 4%
Trans Fat 0.03g  
Cholesterol 12mg 4%
Sodium 341mg 14%
Potassium 151mg 4%
Total Carbs 34.06g 9%
Dietary Fiber 2.3g 8%
Sugars 17.9g 12%
Protein 3.43g 5%



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