Try this Whole-Wheat Carrot Cake recipe, or contribute your own.
Suggest a better descriptionCombine flour, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl. Mix well, then blend in oil. Add eggs one at a time, beating well after each addition. Stir in carrots and vanilla. Turn into two greased and lightly floured 9-inch cake pans. Bake at 350 F 35 minutes or less - until tops of layers spring back when touched lightly. Let cool 10 minutes in pans. Turn out and cool completely. Frost. Brown Sugar Frosting: Let cream cheese and butter stand in bowl for an hour or so to soften. Cream together at high speed of mixer or by hand. Gradually beat in brown sugar and vanilla. Fold in half the nuts. Use to frost carrot cake. Sprinkle remaining nuts in circle around edge of top of cake.
From: Felicia Pickering
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 831 | ||
Calories from Fat: 322 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.8g | 48 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 103.2mg | 32 % | |
Sodium 10486.7mg | 362 % | |
Potassium 420.6mg | 11 % | |
Total Carbohydrate 125.8g | 37 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 121.9g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 831
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