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Carrot Cake Recipe
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Finely shredded carrot||3 Cup (48 tbs)|
|Cooking oil||1 Cup (16 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|For cream cheese frosting|
|Cream cheese||3 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sifted powdered sugar||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 7067 Calories from Fat 3281
% Daily Value*
Total Fat 370 g569.8%
Saturated Fat 91.2 g456%
Trans Fat 0 g
Cholesterol 1060.4 mg
Sodium 2768.5 mg115.4%
Total Carbohydrates 891 g297.1%
Dietary Fiber 24.7 g98.7%
Sugars 660.1 g
Protein 69 g137.2%
Vitamin A 1584.8% Vitamin C 44.9%
Calcium 86.4% Iron 99.9%
*Based on a 2000 Calorie diet
Add carrot, oil, and eggs.
Mix till moistened; beat at medium speed of electric mixer for 2 minutes.
Pour into greased and floured 13x9x2-inch baking pan.
Bake at 325° for 50 to 60 minutes.
Spread with Cream Cheese Frosting.
Top with nuts.
Cream Cheese Frosting: Soften one 3-ounce package cream cheese and 1/4 cup butter or margarine; beat together till fluffy.
Slowly beat in 2 cups sifted powdered sugar till smooth.
Stir in 1 teaspoon vanilla.