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Earlene Sharp's Carrot Cake

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Submitted by jennh

YIELD

1 cake

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 ½ 355
CUPS ML CORN OIL
1 ¾ 414
CUPS ML SUGAR
3 3
LARGE LARGE EGGS
2 473
2 1E+1
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
2 ½ 13
TEASPOONS ML CINNAMON
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
2 473
CUPS ML CARROTS
peeled, grated
1 237
CUP ML WALNUTS
½ 118
CUP ML COCONUT
flaked *
8 231.2
OUNCES ML/G PINEAPPLE
Cream cheese icing
16 462.4
OUNCES ML/G CREAM CHEESE
1 ½ 355
CUPS ML POWDERED SUGAR
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Beat together oil, sugar, and eggs until well-combined.

In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture.

Stir in vanilla, mixing well. Add carrots, walnuts, coconut and pineapple.

Mix until well-blended.

Pour batter into a greased and floured 9-10-inch bundt pan.

Bake at 350℉ (180℃). for about an hour.

Cool on cake rack; remove pan.

Cover with cream cheese icing and garnish with grated carrots and nuts.

Combing icing ingredients together and ice cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 561g (19.8 oz)
Amount per Serving
Calories 2189 61% from fat
 % Daily Value *
Total Fat 148g 227%
Saturated Fat 40g 202%
Trans Fat 0g
Cholesterol 286mg 95%
Sodium 1301mg 54%
Total Carbohydrate 66g 66%
Dietary Fiber 7g 29%
Sugars g
Protein 57g
Vitamin A 221% Vitamin C 30%
Calcium 18% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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