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Carrot-Top Cake

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Submitted by verkev

YIELD

servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

2 473
CUPS ML SUGAR
1 ½ 355
CUPS ML VEGETABLE OIL
4 4
WHOLES WHOLES EGGS
beaten *
2 473
2 2
TEASPOONS TEASPOONS CINNAMON *
1 5
TEASPOON ML VANILLA EXTRACT
3 7.1E+2
CUPS ML CARROTS
grated
½ 118
CUP ML NUTS
chopped
¼ 59
CUP ML MARGARINE
soft
8 231.2
OUNCES ML/G CREAM CHEESE
1 453.6
POUND G POWDERED SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
1 1
X X MILK
if needed *

Directions

Grease and flour 3 cake pans.

In a large bowl combine the sugar, oil, eggs, flour, cinnamon, 1 teaspoon of vanilla, carrots, and nuts in the order given.

Pour into the prepared pans.

Bake in 300℉ (150℃) oven for about 30 minutes.

Cream together the remaining ingredients, adding milk if needed to make the icing spreadable.

Spread on cooled cake.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 532g (18.8 oz)
Amount per Serving
Calories 2217 50% from fat
 % Daily Value *
Total Fat 123g 189%
Saturated Fat 27g 133%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 1179mg 49%
Total Carbohydrate 91g 91%
Dietary Fiber 6g 22%
Sugars g
Protein 29g
Vitamin A 303% Vitamin C 8%
Calcium 30% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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