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Classic Carrot Cake Recipe
|Flour||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Salad oil||1 1⁄2 Cup (24 tbs)|
|Carrots||2 Cup (32 tbs), grated|
|Canned pineapple||8 Ounce, crushed|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 6456 Calories from Fat 3493
% Daily Value*
Total Fat 393 g604.6%
Saturated Fat 27.3 g136.4%
Trans Fat 5.9 g
Cholesterol 634.4 mg
Sodium 6294.9 mg262.3%
Total Carbohydrates 674 g224.7%
Dietary Fiber 32.6 g130.5%
Sugars 352.2 g
Protein 76 g152.7%
Vitamin A 870.8% Vitamin C 26.1%
Calcium 47.9% Iron 123.5%
*Based on a 2000 Calorie diet
Mix together salad oil and sugar.
Add half of the dry ingredients.
Mix well and beat in carrots, pineapple and nuts.
Add vanilla and rest of dry ingredients.
Add eggs one at a time.
Beat until well blended after each addition.
Bake in greased 8x12x2 pan at 350° 35-40 minutes until brown and toothpick comes out clean when tested.
Ice with Cream Cheese Icing.