Gold Rush Carrot Cake Recipe
Ingredients
| Oil | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 1 2⁄3 Cup (26.67 tbs) | |
| Eggs | 4 | |
| Flour | 2 Cup (32 tbs) | |
| Chocolate | 1⁄3 Cup (5.33 tbs), ground | |
| Baking soda | 2 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Carrots | 3 Cup (48 tbs), shredded | |
| Walnuts | 3⁄4 Cup (12 tbs), finely chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 6499 Calories from Fat 3816
% Daily Value*
Total Fat 435 g668.9%
Saturated Fat 67.3 g336.3%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 5233.5 mg218.1%
Total Carbohydrates 621 g206.9%
Dietary Fiber 31.6 g126.3%
Sugars 390.1 g
Protein 69 g138.1%
Vitamin A 1303.3% Vitamin C 40%
Calcium 46.9% Iron 119.2%
*Based on a 2000 Calorie diet
Directions
Sift flour with Ground Chocolate, baking soda, cinnamon and salt.
Add dry ingredients to creamed mixture.
Mix in carrots and nuts.
Grease bottom of 9 by 13-inch cake pan.
Spread batter into pan.
Bake at 350°F for 45-50 minutes.
Cool 30 minutes.
Spread White Chocolate Frosting on warm cake.
Sprinkle with additional chopped nuts, or grated chocolate, if desired.
Chef
