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Carrot Cake

Mormon.Cook's picture
  Carrots 3 Cup (48 tbs), finely shredded
  Nuts 1 Cup (16 tbs), chopped
  Sugar 1 3⁄4 Cup (28 tbs)
  Salad oil 1 Cup (16 tbs)
  Eggs 4
  Flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Soda 2 Teaspoon
  Cinnamon 2 Teaspoon

Prepare carrots and nuts. Mix sugar, oil, and eggs in large bowl of electric mixer. Sift dry ingredients and beat with egg mixture. Add carrots and nuts. Blend gently. Pour batter into well-greased pan (greased and floured, if a Bundt pan is used). Bake until cake tests done (50 to 60 minutes for 10-inch Bundt pan).

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Nutrition Rank

Nutrition Facts

Serving size

Calories 279 Calories from Fat 145

% Daily Value*

Total Fat 16 g24.9%

Saturated Fat 1.5 g7.5%

Trans Fat 0.2 g

Cholesterol 42.3 mg14.1%

Sodium 286.8 mg11.9%

Total Carbohydrates 31 g10.2%

Dietary Fiber 1.7 g6.6%

Sugars 18.8 g

Protein 4 g8.6%

Vitamin A 65.2% Vitamin C 1.9%

Calcium 2.9% Iron 4.8%

*Based on a 2000 Calorie diet

1 Comment

Anonmonys's picture
Temperature for this carrot cakE?
Carrot Cake Recipe