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Recipe
Carrot Cake Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1346g | |
| Calories 5407 | |
| Calories from Fat 3062 | 57% |
| Total Fat 347.48g | 434% |
| Saturated Fat 26.45g | 106% |
| Trans Fat 8.44g | |
| Cholesterol 0mg | 0% |
| Sodium 4379mg | 182% |
| Potassium 1357mg | 39% |
| Total Carbs 561.45g | 150% |
| Dietary Fiber 20.6g | 69% |
| Sugars 344.79g | 230% |
| Protein 32.93g | 53% |
Ingredients Convert Measures
- 4 lrg Large eggs
- 1 1/2 c. Sugar
- 3 tsp Cinnamon
- 1 tsp Salt
- 1 1/2 tsp Baking Soda
- 3 tsp Baking Pwdr
- 1 tsp Vanilla Extract
- 1 1/2 c. Vegetable Oil
- 2 c. Flour
- 2 c. Shredded Carrot
- 3/4 c. Canned Crushed Pineapple
- 1/2 c. Minced Walnuts
Directions
- Preheat oven to 175 CIn a large mixing bowl, combine the Large eggs and sugar, mixing well Add in cinnamon, salt, baking soda, baking pwdr and vanilla. Mix well.
- Add in oil, then flour, one c. at a time. Mix well.
- Stir in the carrots, pineapple and nuts.
- Grease and flour an 8 x 11 inch baking pan. Fill with batter.
- Bake for 35-40 min.
- Cold for twenty min, then turn out on a wire cake rack to cold completely.
- We dress this with whipped cream containing a touch of vanilla, but if you want to, a standard cream cheese frosting will also serve.
- Dave
