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Carrot Cake I

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Submitted by Deb1450

When spring arrives, prepare this cake that will have you wishing you baked another one!

YIELD

1 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

2 473
2 473
CUPS ML SUGAR
1 15
TABLESPOON ML CINNAMON
2 1E+1
TEASPOONS ML BAKING SODA
158
CUPS ML VEGETABLE OIL
2 473
CUPS ML CARROTS
grated
4 4
LARGE LARGE EGGS
1 237
CUP ML NUTS
chopped
1 1
SMALL SMALL CREAM CHEESE *
¼ 59
CUP ML MARGARINE
1 5
TEASPOON ML VANILLA EXTRACT
½ 118

Directions

Mix all ingredients in order; beat well. Pour into 2 9×5×2 inch loaf pans. Bake at 350℉ (180℃) one hour, or until done. Cool. Frost with the following frosting, if desired.

Frosting: Mix all ingredients well. Spread frosting over cooled cake.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1483g (52.3 oz)
Amount per Serving
Calories 5597 46% from fat
 % Daily Value *
Total Fat 285g 438%
Saturated Fat 42g 212%
Trans Fat 0g
Cholesterol 846mg 282%
Sodium 2163mg 90%
Total Carbohydrate 238g 238%
Dietary Fiber 29g 114%
Sugars g
Protein 155g
Vitamin A 801% Vitamin C 26%
Calcium 41% Iron 130%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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