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Carrot Walnut Cake Recipe
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Soda||1 1⁄4 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Oil||1 Cup (16 tbs)|
|Grated carrots||2 Cup (32 tbs)|
|Canned crushed pineapple||8 1⁄2 Ounce, drained (1 Can)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Cream cheese frosting||1⁄2 Cup (8 tbs)|
Calories 1407 Calories from Fat 725
% Daily Value*
Total Fat 82 g125.8%
Saturated Fat 10.3 g51.4%
Trans Fat 0 g
Cholesterol 158.6 mg
Sodium 1062.3 mg44.3%
Total Carbohydrates 157 g52.4%
Dietary Fiber 7.8 g31.1%
Sugars 111 g
Protein 16 g31.2%
Vitamin A 3.8% Vitamin C 0.16%
Calcium 21.2% Iron 24.2%
*Based on a 2000 Calorie diet
Add sugar, oil and eggs and mix well.
Stir in carrots, draned pineapple and nuts.
For 12 x 7-inch cake: Pour into greased, glass baking dish.
Cook on HIGH (9) for 14 to 16 minutes, turning after 8 minutes.
For bundt or tube cake: Follow dish manufacturer's directions regarding greasing.
Pour batter into dish.
Cook on HIGH (9) for 10 to 12 minutes.
After 5 minutes, remove cake from pan to cool.
Frost cake when cool, if desired.