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Quick And Easy Carrot Cake Recipe
|Yellow cake mix||18 1⁄2 Ounce|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Shredded carrots||2 Cup (32 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Calories 415 Calories from Fat 156
% Daily Value*
Total Fat 18 g27.6%
Saturated Fat 3.6 g18.1%
Trans Fat 0 g
Cholesterol 63.4 mg21.1%
Sodium 373.5 mg15.6%
Total Carbohydrates 60 g20.2%
Dietary Fiber 3.5 g13.9%
Sugars 36.3 g
Protein 5 g10.9%
Vitamin A 102.6% Vitamin C 3.5%
Calcium 4.3% Iron 4.5%
*Based on a 2000 Calorie diet
Fold in carrots, raisins, and pecans.
Spoon batter into a greased and floured 10-inch tube pan.
Bake at 350Â° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 25 minutes; turn out on a wire rack, and cool completely.
Place cake on a serving plate.
Drizzle Cream Cheese Glaze over top, and sprinkle with cinnamon.