Search
by Ingredient

Young & Restless Carrot Cake

StarStarStarStarHalf star

Submitted by whcnp

YIELD

servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

2 473
1 5
TEASPOON ML SALT
4 4
LARGE LARGE EGGS
1 ½ 355
CUPS ML VEGETABLE OIL
2 1E+1
TEASPOONS ML BAKING SODA
2 473
CUPS ML SUGAR
white
1 5
TEASPOON ML CINNAMON
3 7.1E+2
CUPS ML CARROTS
grated
Icing
8 231.2
OUNCES ML/G CREAM CHEESE
softened
½ 118
CUP ML BUTTER
melted
2 1E+1
TEASPOONS ML VANILLA EXTRACT
1 1
PACKAGE PACKAGE POWDERED SUGAR *

Directions

Cake: Mix all dry ingredients together.

Add oil, eggs, and carrots.

Bake in three 9-inch pans for 30 to 35 minutes at 350℉ (180℃).

Cool 30 minutes and then add icing.

Icing: Mix ingredients together until smooth and spread on cake.

Garnish with chopped pecans or carrots curls (optional).

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 468g (16.5 oz)
Amount per Serving
Calories 1855 63% from fat
 % Daily Value *
Total Fat 131g 201%
Saturated Fat 40g 198%
Trans Fat 0g
Cholesterol 336mg 112%
Sodium 1327mg 55%
Total Carbohydrate 53g 53%
Dietary Fiber 4g 17%
Sugars g
Protein 36g
Vitamin A 312% Vitamin C 8%
Calcium 12% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe