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Carrot Cake Recipe
|Sugar||1 Cup (16 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Cinnamon||1 1⁄4 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Shredded carrot||2 Cup (32 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
Serving size: Complete recipe
Calories 4010 Calories from Fat 2372
% Daily Value*
Total Fat 270 g415.3%
Saturated Fat 36.7 g183.5%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 5490.1 mg228.8%
Total Carbohydrates 371 g123.7%
Dietary Fiber 19.7 g78.6%
Sugars 217.2 g
Protein 47 g93.5%
Vitamin A 1025.4% Vitamin C 31.2%
Calcium 87.2% Iron 79.1%
*Based on a 2000 Calorie diet
In a large bowl beat together the sugar, vegetable oil and eggs until very well combined.
Sift the following 5 dry ingredients together and add to the egg mixture, blending thoroughly.
Fold in the shredded carrot and chopped walnuts.
Do not overmix.
Pour into an 8" (20 cm) square pan which has been greased and floured or sprayed.
Bake for approximately 45 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven to a rack for 5 minutes.
Remove from the pan and cool completely before icing with your favourite cream cheese frosting.