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Cheryl's Carrot Cake

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Submitted by loretta

YIELD

1 cake

PREP

20 min

COOK

60 min

READY

90 min

Ingredients

2 473
2 473
CUPS ML SUGAR
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
3 7.1E+2
CUPS ML CARROTS
finely shredded
1 237
CUP ML VEGETABLE OIL
for cooking
4 4
LARGE LARGE EGGS
Frosting
3 86.7
OUNCES ML/G CREAM CHEESE
¼ 59
CUP ML BUTTER
1 5
TEASPOON ML VANILLA EXTRACT
2 473
CUPS ML POWDERED SUGAR

Directions

Preheat oven to 325℉ (160℃).

Grease and flour pan or pans.

Combine flour. sugar, baking powder, baking soda, salt and cinnamon with mixer.

Add shredded carrots, cooking oil and eggs.

Beat on low speed until blended.

Beat 2 minutes on medium speed.

Bake 9-inch rounds approximately 40 minutes.

Bake 9 x 13-inch pan 50 to 60 minutes.

Cool 10 minutes before removing cake from pan or pans.

For frosting cream together cheese, butter and vanilla.

Gradually add sugar.

Beat until smooth.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 463g (16.3 oz)
Amount per Serving
Calories 1622 44% from fat
 % Daily Value *
Total Fat 79g 122%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 266mg 89%
Sodium 1011mg 42%
Total Carbohydrate 73g 73%
Dietary Fiber 5g 19%
Sugars g
Protein 31g
Vitamin A 341% Vitamin C 10%
Calcium 12% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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