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Spicy Carrot Cake Recipe
|Shredded raw carrots||2 Cup (32 tbs) (Lightly Packed)|
|Raisins||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Whole wheat flour||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5003 Calories from Fat 2033
% Daily Value*
Total Fat 229 g352%
Saturated Fat 53.4 g266.8%
Trans Fat 0 g
Cholesterol 161.3 mg
Sodium 1900.5 mg79.2%
Total Carbohydrates 694 g231.2%
Dietary Fiber 63.5 g253.8%
Sugars 423.7 g
Protein 83 g165%
Vitamin A 1048.4% Vitamin C 37.2%
Calcium 50.4% Iron 134.6%
*Based on a 2000 Calorie diet
Remove from heat and let cool.
In a bowl, sift together all purpose flour, baking soda, salt, cloves, allspice, nutmeg, and cinnamon; stir in whole wheat flour.
Stir dry ingredients into cooled carrot mixture until flour is moist.
Stir in vanilla and walnuts.
Spoon into a greased 9 inch square baking pan.
Bake in a 350° oven for 35 minutes or until a wooden pick inserted in center comes out clean.
Cool on a rack for 10 minutes.