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Nana Keele's Carrot Cake

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Submitted by olliehay

YIELD

1 cke

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

2 473
CUPS ML SUGAR
3 3
LARGE LARGE EGGS
1 ½ 355
CUPS ML VEGETABLE OIL
3 7.1E+2
2 1E+1
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML CINNAMON
2 473
CUPS ML CARROTS
grated
1 1
CAN CAN PINEAPPLE
crushed, drained *
½ 118
CUP ML NUTS
chopped, optional
topping
1 237
CUP ML SUGAR
½ 118
CUP ML BUTTERMILK
¼ 59
CUP ML BUTTER
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML CORN SYRUP, WHITE (KARO)
clear *
½ 2.5
TEASPOON ML BAKING SODA

Directions

Mix sugar, eggs, oil, flour soda, salt, and cinnamon together.

Add carrots, pineapple and nuts and mix well.

Bake in an oblong cake pan which has been greased and floured.

350 degrees for approximately 1 hour or until toothpick comes out clean when cake is tested in the middle.

While cake is still hot, pour topping over cake.

Topping: Boil and stir constantly all the topping mixture except for the soda for 8 minutes.

Add soda and boil until clear. Spoon over cake while hot.

Let cake cool before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 484g (17.1 oz)
Amount per Serving
Calories 1939 50% from fat
 % Daily Value *
Total Fat 107g 165%
Saturated Fat 21g 103%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 1140mg 48%
Total Carbohydrate 78g 78%
Dietary Fiber 6g 25%
Sugars g
Protein 38g
Vitamin A 196% Vitamin C 7%
Calcium 12% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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