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Carrot & Honey Cake

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Submitted by danny

YIELD

1 cake

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

½ 118
CUP ML VEGETABLE OIL
1 237
CUP ML HONEY
1 5
TEASPOON ML SUGAR
2 2
LARGE LARGE EGGS
½ 2.5
TEASPOON ML VANILLA EXTRACT
2 473
CUPS ML CARROTS
shredded
2 473
¼ 59
1 5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML SALT
1 15
TABLESPOON ML BAKING POWDER

Directions

Combine oil, honey and sugar and mix thoroughly until smooth and thick.

Mix in the eggs one at a time, then mix in the vanilla, then fold in the shredded carrot evenly.

In a mixing bowl, combine the rest of the ingredients and then stir into the carrot mixture and mix until thoroughly blended.

Use a 9 x 13 inch baking pan; bake in a preheated 375℉ (190℃) oven for about 30 minutes, or until a toothpick comes out cleanly.

If you add frosting, refrigerate the cake. Should stay fresh for several days.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 786 36% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 258mg 11%
Total Carbohydrate 41g 41%
Dietary Fiber 10g 38%
Sugars g
Protein 27g
Vitamin A 218% Vitamin C 8%
Calcium 18% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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