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Carrot Spice Cake

Microwaverina's picture
Ingredients
  Flour 1 1⁄4 Cup (20 tbs)
  Packed brown sugar 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Cinnamon 2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shredded carrot 1 1⁄4 Cup (20 tbs)
  Oil 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Canned crushed pineapple 8 Ounce, drained (1 Can)
  Vanilla 1 Teaspoon
  Chopped nuts 1⁄2 Cup (8 tbs)
  Raisins 1⁄4 Cup (4 tbs)
Directions

In large bowl, with electric mixer, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, salt and carrot.
Stir in oil, eggs, pineapple and vanilla and beat 2 minutes at medium speed.
Stir in nuts and raisins.
Pour batter into a greased 10 to 12 cup fluted tube dish.
TO COOK BY INSTA-MATIC: Cover completely with 2 pieces of plastic wrap.
Cook on COOK 3.
TO COOK BY TIME: Cover with wax paper.
Cook at MEDIUM 10 to 11 minutes, or until toothpick inserted near center comes out clean.
TO COMPLETE: Let stand, uncovered, 10 minutes.
Store, covered, until ready to serve.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Ingredient: 
Vegetable

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3762 Calories from Fat 1818

% Daily Value*

Total Fat 203 g313%

Saturated Fat 29.8 g148.8%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 3332.1 mg138.8%

Total Carbohydrates 456 g152.1%

Dietary Fiber 24.4 g97.6%

Sugars 293.5 g

Protein 48 g96.9%

Vitamin A 642% Vitamin C 22.6%

Calcium 93.7% Iron 76%

*Based on a 2000 Calorie diet

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Carrot Spice Cake Recipe