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Carrot Cake

Cool.Cook's picture
For cake
  Sifted cake flour 2 1⁄2 Cup (40 tbs)
  Ground cinnamon 2 Teaspoon
  Baking powder 2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Eggs 2 Large
  Egg whites 2 Large
  Sugar 2 Cup (32 tbs)
  Prune puree 1 Cup (16 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs) (Preferably Canola Oil)
  Carrots 6 Small, grated to make 2 cups
  Canned crushed pineapple 8 Ounce, thoroughly drained (1 Can)
  Walnuts 1⁄4 Cup (4 tbs), toasted and chopped

To make cake: Coat the inside of three 9-inch round layer-cake pans with nonstick cooking spray.
Line the bottoms with wax paper; set aside.
Preheat oven to 350 degrees F.
In a medium-sized bowl, stir together flour, cinnamon, baking powder, baking soda and salt.
In a large bowl, whisk together eggs and egg whites.
Add sugar, prune puree and oil and whisk until smooth.
Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.
Stir in carrots, pineapple and the toasted walnuts.
Divide the batter among the prepared pans and bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Cool for 5 minutes in the pan on a rack.
Loosen edges and invert cakes onto racks.
Peel off paper and cool completely.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4599 Calories from Fat 909

% Daily Value*

Total Fat 104 g159.5%

Saturated Fat 14.7 g73.7%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 5287.4 mg220.3%

Total Carbohydrates 885 g295.1%

Dietary Fiber 31.2 g124.7%

Sugars 547.6 g

Protein 57 g114.4%

Vitamin A 1111.9% Vitamin C 48.4%

Calcium 114.3% Iron 196.3%

*Based on a 2000 Calorie diet

Carrot Cake Recipe