Gold Rush Carrot Cake
|Oil||1 1⁄2 Cup (24 tbs)|
|Sugar||1 2⁄3 Cup (26.67 tbs)|
|Flour||2 Cup (32 tbs)|
|Chocolate||1⁄3 Cup (5.33 tbs), ground|
|Baking soda||2 Teaspoon|
|Carrots||3 Cup (48 tbs), shredded|
|Walnuts||3⁄4 Cup (12 tbs), finely chopped|
Mix oil with sugar; add eggs one at a time, beating well after each addition.
Sift flour with Ground Chocolate, baking soda, cinnamon and salt.
Add dry ingredients to creamed mixture.
Mix in carrots and nuts.
Grease bottom of 9 by 13-inch cake pan.
Spread batter into pan.
Bake at 350°F for 45-50 minutes.
Cool 30 minutes.
Spread White Chocolate Frosting on warm cake.
Sprinkle with additional chopped nuts, or grated chocolate, if desired.
Serving size: Complete recipe
Calories 6499 Calories from Fat 3816
% Daily Value*
Total Fat 435 g668.9%
Saturated Fat 67.3 g336.3%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 5233.5 mg218.1%
Total Carbohydrates 621 g206.9%
Dietary Fiber 31.6 g126.3%
Sugars 390.1 g
Protein 69 g138.1%
Vitamin A 1303.3% Vitamin C 40%
Calcium 46.9% Iron 119.2%
*Based on a 2000 Calorie diet