Mom's Best Carrot Cake
233
Prove you're the best around with this scrumptious carrot cake that is perfect for Thanksgiving dinner.
Ingredients
| 2 | cups |
carrots
grated |
|
| 2 | cups |
brown sugar
packed |
* |
| 1 ½ | cup |
vegetable oil
|
|
| ½ | cup |
pineapple
drained |
* |
| 1 | teaspoon |
vanilla extract
|
|
| 5 | large |
eggs
|
|
| 1 | cup |
nuts
chopped |
|
| 2 | cups |
all-purpose flour
|
|
| 2 ½ | teaspoons |
cinnamon
|
|
| 2 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
Directions
Mix first 7 ingredients together.
Add flour, cinnamon, soda and salt.
Spread evenly into 2 greased and waxed paper lined 9 inch round cake pans or a 9 by 13-inch baking pan.
Bake 350℉ (180℃) for 30 to 35 minutes.
Done when toothpick in center comes out clean or top springs back.
Frost cake with cream cheese frosting and sprinkle with more chopped nuts if desired.
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Nutrition Facts
Serving Size 75g (2.6 oz)Amount per Serving
Calories 31775% of calories from fat
% Daily Value *
Total Fat 27g
41%
Saturated Fat 4g
19%
Trans Fat
0g
Cholesterol 66mg
22%
Sodium 266mg
11%
Total Carbohydrate
5g
5%
Dietary Fiber 2g
7%
Sugars g
Protein
10g
Vitamin A 48%
•
Vitamin C 2%
Calcium 3%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
