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Carrot Cake Recipe
|Safflower oil||2⁄3 Cup (10.67 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Unbleached pastry flour||1⁄2 Cup (8 tbs)|
|Arrowroot baking powder||1 1⁄4 Teaspoon|
|Grated carrots||1 1⁄2 Cup (24 tbs)|
|Chopped nuts/Sunflower seeds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2561 Calories from Fat 940
% Daily Value*
Total Fat 107 g164.5%
Saturated Fat 15 g75.1%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2162.3 mg90.1%
Total Carbohydrates 350 g116.8%
Dietary Fiber 23.1 g92.5%
Sugars 133.9 g
Protein 73 g145%
Vitamin A 11.3% Vitamin C 1.4%
Calcium 36.5% Iron 97.5%
*Based on a 2000 Calorie diet
Slowly add oil, honey, and vanilla.
Combine dry ingredients and stir into egg mixture.
Stir in carrots and nuts or seeds.
Pour into a well-greased 9-inch-square pan.
Bake at 350° 30-35 minutes, or until a toothpick inserted in center of cake comes out clean.
Remove from pan to cool on a wire rack.
Spread with frosting of your choice or see frostings.