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Swiss Carrot Cake Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Salad oil||1 1⁄2 Cup (24 tbs)|
|Sugar||2 Cup (32 tbs)|
|Grated carrots||2 Cup (32 tbs)|
|Canned crushed pineapple||8 Ounce (1 Small Can)|
|Chopped walnuts/Pecans||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 8517 Calories from Fat 5329
% Daily Value*
Total Fat 600 g922.6%
Saturated Fat 41.2 g205.9%
Trans Fat 5.9 g
Cholesterol 845.9 mg
Sodium 5199.8 mg216.7%
Total Carbohydrates 696 g232%
Dietary Fiber 58.1 g232.3%
Sugars 445.2 g
Protein 117 g234.9%
Vitamin A 20.1% Vitamin C 0.63%
Calcium 124% Iron 166.6%
*Based on a 2000 Calorie diet
Combine oil and sugar in large mixing bowl; beat thoroughly with electric mixer.
Add eggs one at a time; beat well after each addition.
Sift flour mixture into egg mixture; beat thoroughly.
Stir in remaining ingredients.
Spread batter evenly into well-greased and floured 9 x 13 inch pan or 2 loaf pans.
Bake in preheated 350Â°F oven 1 hour or until cake tests done.
Let cool in pan 5 minutes; turn onto cake rack to finish cooling.