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Carrot Cake

WholeFood.Chef's picture
Ingredients
  Carrots 7
  Whole wheat pastry flour 2 Cup (32 tbs)
  Chopped walnuts 1 Cup (16 tbs)
  Currants/Chopped raisins 1 Cup (16 tbs)
  Eggs 4
  Maple syrup 1⁄3 Cup (5.33 tbs)
  Unrefined corn germ oil 1⁄3 Cup (5.33 tbs)
  Cinnamon 1 Teaspoon
  Sea salt 1 Teaspoon
  Vanilla 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
Directions

Mix all the ingredients together well.
Pour into an oiled and floured 9x13 inch cake pan.
Bake one hour at 350 Degree.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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4.055265
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2769 Calories from Fat 1556

% Daily Value*

Total Fat 175 g268.5%

Saturated Fat 19 g95.1%

Trans Fat 0.3 g

Cholesterol 845.9 mg282%

Sodium 2122.7 mg88.4%

Total Carbohydrates 246 g82.1%

Dietary Fiber 49 g196.2%

Sugars 94 g

Protein 64 g127.1%

Vitamin A 1447.4% Vitamin C 119%

Calcium 57.4% Iron 89.2%

*Based on a 2000 Calorie diet

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Carrot Cake Recipe