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Carrot Cake

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  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Vegetable shortening 3⁄4 Cup (12 tbs)
  Sugar 1 3⁄4 Cup (28 tbs)
  Eggs 3
  Vanilla 1 Teaspoon
  Carrots 1 1⁄2 Cup (24 tbs), grated
  Pecans 1⁄2 Cup (8 tbs), chopped
  Hot water 1⁄2 Cup (8 tbs)

1. Measure flour, baking powder, salt, cinnamon and allspice into a sifter.
2. Beat shortening and sugar until fluffy in the large bowl of electric mixer at medium speed. Add eggs, one at a time, until blended; add vanilla.
3. Stir in carrots and nuts with a wooden spoon. Sift in flour mixture, a third at a time, blending alternately with w,ater, to make a smooth batter. Divide batter between two greased and floured 9-inch layer cake pans.
4. Bake in moderate oven (375°) 35 minutes, or until top springs back when lightly touched with fingertip; cool in pans on wire racks 10 minutes. Loosen cakes around edges with a narrow spatula; turn onto wire racks; cool completely.
5. Fil and frost layers with fluffy FILLING AND FROSTING. Garnish with pecani halves, if you wish.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4628 Calories from Fat 1916

% Daily Value*

Total Fat 219 g337.2%

Saturated Fat 47.7 g238.5%

Trans Fat 20.2 g

Cholesterol 634.4 mg211.5%

Sodium 3485.3 mg145.2%

Total Carbohydrates 625 g208.4%

Dietary Fiber 22 g87.8%

Sugars 364.1 g

Protein 59 g118.3%

Vitamin A 657.2% Vitamin C 21.9%

Calcium 139.2% Iron 120.6%

*Based on a 2000 Calorie diet

Carrot Cake Recipe