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Classic Carrot Cake

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Submitted by glsneed

Carrot Cake recipe

YIELD

16 servings

PREP

15 min

COOK

45 min

READY

2 hrs

Ingredients

2 473
2 1E+1
TEASPOONS ML BAKING POWDER
1 ½ 7.5
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML CINNAMON
2 473
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
1 237
CUP ML VEGETABLE OIL
2 473
CUPS ML CARROTS
grated
8 231.2
OUNCES ML/G PINEAPPLE
crushed
½ 118
CUP ML WALNUTS
½ 226.8
POUND G CREAM CHEESE
softened
¼ 59
CUP ML BUTTER
¾ 177

Directions

Cake:

Mix flour, baking powder, baking soda, salt, cinnamon, sugar.

Add eggs, oil, carrot, pineapple/with juice from can, nuts.

Pour into well greased oblong baking pan.

Bake 40 to 45 min at 350℉ (180℃).

Frosting:

Mix softened cream cheese, softened butter and powdered sugar until smooth.

Add a little milk if desired.

Spread frosting on top of cooled cake.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 1695 54% from fat
 % Daily Value *
Total Fat 101g 155%
Saturated Fat 29g 145%
Trans Fat 0g
Cholesterol 304mg 101%
Sodium 1156mg 48%
Total Carbohydrate 62g 62%
Dietary Fiber 5g 22%
Sugars g
Protein 43g
Vitamin A 213% Vitamin C 29%
Calcium 17% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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