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Swiss Carrot Cake

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Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Cinnamon 2 Teaspoon
  Salad oil 1 1⁄2 Cup (24 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 4
  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
Directions

Sift flour, baking powder, soda, salt, and cinnamon together.
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 350°F oven 1 hour or until cake tests done.
Let cool in pan 5 minutes; turn onto cake rack to finish cooling.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable
Interest: 
Party

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4.11579
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

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 mg282%

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

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Swiss Carrot Cake Recipe