Carrot Cake

90 minutes Prep: 25 minutes Cook: 65 minutes

2245 calories per serving view nutrition facts

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Ingredients

3	cups	flour, all-purpose
2	cups	sugar
1	teaspoon	salt
1	teaspoon	baking soda
1	teaspoon	cinnamon
3	large	eggs	beaten
1 1/2	cups	vegetable oil
2	cups	carrots	grated
1	small can	pineapple	crushed
2	teaspoons	vanilla extract
1 1/2	cups	pecans	chopped

glaze
2	cups	sugar
1	cup	milk
1	teaspoon	butter
1	teaspoon	vanilla extract

Directions

Into a large mixing bowl sift dry ingredients.

Add eggs, oil, carrots, and pineapple.

Mix well.

Add vanilla and pecans.

Bake in tube pan or 6 1/2x 10 1/2-inch oblong cake pan for one hour at 350 degrees F.

Glaze with the following, if desired.

Glaze: Combine sugar and milk in saucepan.

Bring to a boil and cook over low heat until mixture forms a soft ball in water.

Cool.

Add butter and vanilla; beat until creamy.

Pour over cake.

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Nutrition Facts

Serving Size 577g

Amount per Serving

Calories 2245 47% of calories from fat

	% Daily Value*
Total Fat 118.0g	182%
Saturated Fat 16.0g	79%
Trans Fat 0.0g
Cholesterol 166mg	55%
Sodium 851mg	35%
Total Carbohydrate 286.0g	95%
Dietary Fiber 8.0g	33%
Sugars 208.0g
Protein 21.0g	41%

Vitamin A	192%		Vitamin C	7%
Calcium	16%		Iron	36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I went with suggestions from some of the other reviewers and used more honey (2 tablespoons) and a good bit of seasoned salt (1 teaspoon). The chicken was good, but the flavor was more subtle than I would have hoped. I also expected the sweet honey flavor to be more pronounced but it was the lime I could taste most. I was reminded more of a mild mojo flavoring than anything. I would have enjoyed something a bit more bold. As another reviewer suggested, soy sauce may be a good addition to this recipe. My girlfriend and I both still enjoyed this dish, I was just expecting something more.

Reviewed by Mikey Cooper