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Moist Carrot Cake

Microwaverina's picture
Ingredients
  Oil 1 Cup (16 tbs)
  Brown sugar 1 Cup (16 tbs)
  Eggs 3
  Self raising flour 1 1⁄2 Cup (24 tbs)
  Soda bicarbonate 1 Teaspoon
  Cinnamon 2 Teaspoon
  Salt To Taste
  Carrots 2 Large, grated
  Chopped walnuts 3⁄4 Cup (12 tbs), chopped
For cream cheese icing
  Cream cheese 250 Gram
  Icing sugar 2 Cup (32 tbs)
  Lemon juice 2 Teaspoon
Directions

1. Beat oil, sugar and eggs until well combined.
2. Add sifted flour, bicarbonate soda, cinnamon and salt.
3. Fold in carrots and walnuts
4. Pour into a 20 cm greased cake dish.
5. Place on a rack, cook for 10-12 minutes on medium high.
6. Allow to stand 5 minutes before turning out.
7. Cool before icing.
ICING:
1. Beat cream cheese until smooth.
2. Add icing sugar and lemon juice and beat until smooth.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Ingredient: 
Carrot
Cook Time: 
3 Minutes

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4.33125
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7420 Calories from Fat 4013

% Daily Value*

Total Fat 453 g696.7%

Saturated Fat 92.6 g463.2%

Trans Fat 0 g

Cholesterol 909.4 mg303.1%

Sodium 5254 mg218.9%

Total Carbohydrates 791 g263.6%

Dietary Fiber 33.5 g134%

Sugars 608.5 g

Protein 86 g171.5%

Vitamin A 559.6% Vitamin C 22.5%

Calcium 123.8% Iron 111.9%

*Based on a 2000 Calorie diet

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Moist Carrot Cake Recipe