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Carrot Cake

Ingredients
  Eggs 2 Large
  Safflower oil 2⁄3 Cup (10.67 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Whole wheat pastry flour 1 Cup (16 tbs)
  Unbleached pastry flour 1⁄2 Cup (8 tbs)
  Arrowroot baking powder 1 1⁄4 Teaspoon
  Grated carrots 1 1⁄2 Cup (24 tbs)
  Chopped nuts/Sunflower seeds 1⁄2 Cup (8 tbs)
Directions

Beat eggs until thick, fluffy, and lemon colored.
Slowly add oil, honey, and vanilla.
Combine dry ingredients and stir into egg mixture.
Blend well.
Stir in carrots and nuts or seeds.
Pour into a well-greased 9-inch-square pan.
Bake at 350° 30-35 minutes, or until a toothpick inserted in center of cake comes out clean.
Remove from pan to cool on a wire rack.
Spread with frosting of your choice or see frostings.

Recipe Summary

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

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2561 Calories from Fat 940

% Daily Value*

Total Fat 107 g164.5%

Saturated Fat 15 g75.1%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 2162.3 mg90.1%

Total Carbohydrates 350 g116.8%

Dietary Fiber 23.1 g92.5%

Sugars 133.9 g

Protein 73 g145%

Vitamin A 11.3% Vitamin C 1.4%

Calcium 36.5% Iron 97.5%

*Based on a 2000 Calorie diet

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Carrot Cake Recipe