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Carrot Cake Recipe
|Sliced raw carrots||2 1⁄4 Cup (36 tbs)|
|Water||1 Cup (16 tbs)|
|Brown sugar||2 Cup (32 tbs)|
|Oil||1 Cup (16 tbs)|
|Baking soda||2 Teaspoon|
|Whole wheat flour||2 Cup (32 tbs)|
|Honey cream cheese frosting||1 Cup (16 tbs)|
|Chopped nuts||1 Tablespoon|
Serving size: Complete recipe
Calories 5911 Calories from Fat 2331
% Daily Value*
Total Fat 263 g404.9%
Saturated Fat 38.4 g191.9%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 4715.4 mg196.5%
Total Carbohydrates 867 g289%
Dietary Fiber 55.9 g223.4%
Sugars 625 g
Protein 70 g139.2%
Vitamin A 1825% Vitamin C 54.1%
Calcium 54.5% Iron 92.4%
*Based on a 2000 Calorie diet
Drain water, and allow to cool.
Puree carrots in Bosch blender.
In Bosch bowl, beat together brown sugar and eggs.
Add oil and cooked carrots.
Stir in the salt, cinnamon, baking soda, and whole wheat flour.
Beat 2 minutes.
Pour into a greased and floured 9 x 13 inch pan.
Bake in a 350°F. oven for 35 to 40 minutes or until cake tests done.
Spread Honey Cream Cheese Frosting on cooled cake.
Sprinkle with chopped nuts.
NOTE: Cooked pumpkin or squash may be substituted for the cooked carrots.
Rye flour may be used in place of the whole wheat flour.