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Recipe
Carrot Cake Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1195g | |
| Calories 4534 | |
| Calories from Fat 1941 | 43% |
| Total Fat 219.76g | 275% |
| Saturated Fat 37.08g | 148% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2052mg | 86% |
| Potassium 1129mg | 32% |
| Total Carbs 628.41g | 168% |
| Dietary Fiber 17.1g | 57% |
| Sugars 420.07g | 280% |
| Protein 28.75g | 46% |
Ingredients Convert Measures
- 2 c. Sugar
- 1 c. Salad oil
- 4 x Large eggs
- 1 tsp Vanilla
- 2 c. Flour
- 2 tsp Baking pwdr
- 2 tsp Cinnamon
- 1 1/2 tsp Baking soda
- 2 c. Grated carrots
- 1 can (8 oz) crushed pineapple
- Walnuts
Directions
- Preheat oven to 350. Grease and dust with flour a 9 by 13 inch pan. In bowl mix together sugar and oil. Beat in Large eggs one at a time. Stir in vanilla, flour, baking pwdr, cinnamon and baking soda. Add in carrots, pineapple and walnuts. Stir batter only sufficient to blend. Pour in to pan. Bake 45 min.
