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Carrot Cake Recipe
|Sugar||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Cooking oil||1 1⁄2 Cup (24 tbs)|
|Pecans||1 Cup (16 tbs)|
|Carrots||2 Cup (32 tbs)|
Calories 1695 Calories from Fat 1000
% Daily Value*
Total Fat 114 g175.8%
Saturated Fat 15.8 g78.9%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 1889.8 mg78.7%
Total Carbohydrates 161 g53.6%
Dietary Fiber 7.9 g31.7%
Sugars 104.8 g
Protein 16 g32.8%
Vitamin A 219.2% Vitamin C 7%
Calcium 10.6% Iron 28.1%
*Based on a 2000 Calorie diet
1)In a bowl, beat sugar to eggs slowly.
2)Keeping some flour aside, in another bowl, mix together flour, soda, salt and cinnamon.
3)Add it into egg mixture alternating with oil and beginning and ending with flour.
4)Dredge pecans and carrots into flour and add it into flour-egg mixture.
5)Take greased waxed paper lined layer cake pans and pour the mixture.
6)Bake at 350 degrees for 30 to 40 minutes.
7)Remove the pans from oven and let them cool for 10 minutes.
8)Serve the carrot in tiffin for kids or as tea time snack.