Crunchy Carrot Cake Recipe
Ingredients
| Eggs | 4 | |
| White sugar | 2 Cup (32 tbs) | |
| Carrots | 2 Cup (32 tbs), grated | |
| Flour | 3 Cup (48 tbs) | |
| Salt | 1 Teaspoon | |
| Baking powder | 3 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Nuts | 1⁄2 Cup (8 tbs), chopped | |
| Melted butter | 2 Tablespoon | |
| Brown sugar | 1⁄2 Cup (8 tbs) | |
| Nuts | 1⁄4 Cup (4 tbs), chopped | |
| Milk | 2 Teaspoon |
Nutrition Facts
Serving size
Calories 1143 Calories from Fat 242
% Daily Value*
Total Fat 27 g40.9%
Saturated Fat 8 g40.1%
Trans Fat 0 g
Cholesterol 227.9 mg76%
Sodium 1165.2 mg48.5%
Total Carbohydrates 209 g69.7%
Dietary Fiber 6.2 g25%
Sugars 129.8 g
Protein 22 g44.9%
Vitamin A 222.5% Vitamin C 6.3%
Calcium 38.2% Iron 32.8%
*Based on a 2000 Calorie diet
Directions
1 Grease a tube pan and dust with flour.
2 Preheat the oven to 375 degrees fahrenheit.
MAKING
3 In a bowl, beat the eggs.
4 Mix in the sugar and grated carrots.
5 In a separate bowl, sift the dry ingredients together.
6 Add in salt with oil and stir in the vanilla and nuts.
7 In the prepared pan, pur the mixture.
8 Bake for 45 minutes.
9 Meanwhile, in a bowl mix all the topping ingredients together.
10 Remove the cake from the pan and spread with the topping quickly.
11 Return to the oven for about 15 minutes.
SERVING
12 Cut and serve.
Chef
