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Glazed Carrot Cake

Ingredients
  Cake flour 500 Milliliter
  Packed brown sugar 325 Milliliter
  Baking powder 4 Teaspoon
  Baking soda 1 Teaspoon
  Ground allspice 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Condensed tomato soup 1 Can (10 oz) (284 Milliliter)
  Shortening 125 Milliliter
  Eggs 2
  Honey 50 Milliliter
  Shredded raw carrots 250 Milliliter
Directions

Preheat oven to 180°C (350°F).
Generously grease and flour 3 L (3 quart) bundt pan.
In large mixer bowl, combine dry ingredients.
Add soup and shortening.
Beat at medium speed for 2 minutes (300 strokes with spoon), scraping sides and bottom of bowl constantly.
Add eggs and honey.
Beat 2 minutes more, scraping bowl frequently; fold in carrots.
Pour into pan; bake 1 hour or until done.
Let cool in pan 15 minutes; remove.
Cool.
Glaze with Orange Sauce if desired.

Recipe Summary

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

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4810 Calories from Fat 1302

% Daily Value*

Total Fat 146 g224.9%

Saturated Fat 35.9 g179.3%

Trans Fat 16.5 g

Cholesterol 423 mg141%

Sodium 4348.3 mg181.2%

Total Carbohydrates 822 g274.1%

Dietary Fiber 64 g256.2%

Sugars 392.9 g

Protein 87 g174%

Vitamin A 864.5% Vitamin C 47.4%

Calcium 231% Iron 50.2%

*Based on a 2000 Calorie diet

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Glazed Carrot Cake Recipe