Carrot Cake Recipe

Carrot Cake picture


Main Ingredient


 Warmed honey/Maple syrup1⁄2 Cup (8 tbs)
 Oil3⁄4 Cup (12 tbs)
 Buttermilk1⁄4 Cup (4 tbs)
 Grated carrots1 1⁄2 Cup (24 tbs)
 Chopped nuts1⁄2 Cup (8 tbs) (Pecans, Almonds, Or Walnuts)
 Whole wheat pastry flour1 1⁄4 Cup (20 tbs)
 Salt1 Teaspoon
 Soda1 Teaspoon
 Cinnamon1 Tablespoon
 Apricot glaze3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3353 Calories from Fat 1989

% Daily Value*

Total Fat 223 g342.3%

Saturated Fat 31.9 g159.3%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 3847.4 mg160.3%

Total Carbohydrates 330 g110%

Dietary Fiber 28.5 g114.1%

Sugars 158.6 g

Protein 41 g82%

Vitamin A 10.6% Vitamin C 44.5%

Calcium 37% Iron 35.9%

*Based on a 2000 Calorie diet


Preheat oven to 300° F.and grease an 8 x 8-inch pan.
In a mixing bowl, beat eggs.
Add honey, oil, and buttermilk.
Beat until well blended.
Stir in carrots and nuts.
In a separate bowl, sift together flour, salt, soda, and cinnamon.
Fold into carrot mixture and mix well but do not beat.
Pour batter into prepared pan and bake in preheated oven for 1 hour.
Remove from oven and allow to cool for 10 minutes.
Cover with APRICOT GLAZE and allow to cool completely.