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Carrot Spice Cake Recipe
|Flour||1 1⁄4 Cup (20 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Shredded carrot||1 Cup (16 tbs)|
|Oil||2⁄3 Cup (10.67 tbs)|
|Crushed pineapple with juice||1⁄2 Cup (8 tbs), crushed|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 2975 Calories from Fat 1457
% Daily Value*
Total Fat 165 g253.5%
Saturated Fat 23.3 g116.6%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2993 mg124.7%
Total Carbohydrates 360 g119.9%
Dietary Fiber 12.8 g51%
Sugars 224.5 g
Protein 30 g61%
Vitamin A 515.4% Vitamin C 38.9%
Calcium 56.2% Iron 59.5%
*Based on a 2000 Calorie diet
Stir in remaining ingredients and beat 2 minutes at medium speed.
Pour batter into a greased 8 or 9-inch round baking dish with small glass inverted in center.
TO HEAT BY TIME Set Power Select at MEDIUM for 10 to 11 1/2 minutes.
TO HEAT BY INSTA-MATIC Cover completely with 2 pieces of plastic wrap; heat on COOK 3.
After heating release plastic.
Let STAND, covered, 10 minutes.
Store, covered, until ready to serve.