Carrot Cake Recipe
Ingredients
| Eggs | 2 | |
| Sugar | 1 Cup (16 tbs) | |
| Oil | 2⁄3 Cup (10.67 tbs) | |
| Flour | 1 1⁄2 Cup (24 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Carrots | 3⁄4 Cup (12 tbs), grated | |
| Nuts | 1⁄2 Cup (8 tbs), chopped | |
| Crushed pineapple | 1 Can (10 oz), drained | |
| Vanilla | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3624 Calories from Fat 1814
% Daily Value*
Total Fat 203 g312.4%
Saturated Fat 29.7 g148.4%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 2803.3 mg116.8%
Total Carbohydrates 415 g138.5%
Dietary Fiber 18 g72%
Sugars 248.9 g
Protein 51 g101.7%
Vitamin A 330.8% Vitamin C 59.8%
Calcium 26.8% Iron 62.6%
*Based on a 2000 Calorie diet
Directions
Combine flour, soda, salt and cinnamon; add to sugar mixture and beat well.
Stir in carrots, nuts, pineapple and vanilla.
Pour into greased and floured bread 'n cake bake pan.
Cover and place in crock pot.
Cover and bake on high setting for 2 1/2 to 4 hours.
Chef
