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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)|
|Cream cheese frosting||1⁄4 Cup (4 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 5616 Calories from Fat 2624
% Daily Value*
Total Fat 296 g454.8%
Saturated Fat 45.9 g229.5%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 2561.4 mg106.7%
Total Carbohydrates 700 g233.3%
Dietary Fiber 24.7 g98.7%
Sugars 473.7 g
Protein 63 g126.1%
Vitamin A 1535.2% Vitamin C 44.9%
Calcium 76.7% Iron 98%
*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.