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Carrot Cake

Natural.Foodie's picture
This Carrot Cake not only makes a tasty but a healthful dessert too! Bite into a chunk of this Carrot Cake tonight and tell me if you liked it !
  Sliced raw carrots 2 1⁄4 Cup (36 tbs)
  Water 1 Cup (16 tbs)
  Brown sugar 2 Cup (32 tbs)
  Eggs 4
  Oil 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Cinnamon 3 Teaspoon
  Baking soda 2 Teaspoon
  Whole wheat flour 2 Cup (32 tbs)
  Honey cream cheese frosting 1 Cup (16 tbs)
  Chopped nuts 1 Tablespoon

Cook the carrots until tender in a small amount of water in a medium saucepan.
Drain water, and allow to cool.
Puree carrots in Bosch blender.
In Bosch bowl, beat together brown sugar and eggs.
Add oil and cooked carrots.
Blend well.
Stir in the salt, cinnamon, baking soda, and whole wheat flour.
Beat 2 minutes.
Pour into a greased and floured 9 x 13 inch pan.
Bake in a 350°F. oven for 35 to 40 minutes or until cake tests done.
Spread Honey Cream Cheese Frosting on cooled cake.
Sprinkle with chopped nuts.
NOTE: Cooked pumpkin or squash may be substituted for the cooked carrots.
Rye flour may be used in place of the whole wheat flour.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5911 Calories from Fat 2331

% Daily Value*

Total Fat 263 g404.9%

Saturated Fat 38.4 g191.9%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 4715.4 mg196.5%

Total Carbohydrates 867 g289%

Dietary Fiber 55.9 g223.4%

Sugars 625 g

Protein 70 g139.2%

Vitamin A 1825% Vitamin C 54.1%

Calcium 54.5% Iron 92.4%

*Based on a 2000 Calorie diet

Carrot Cake Recipe