Try this Easy Carrot Cake recipe, or contribute your own.
Suggest a better descriptionFOR CAKE: Preheat oven to 350~. Grease and flour 13x9" pan. Combine cake mix, carrots, pineapple, water, eggs, oil, pecans, and cinnamon in large bowl. Beat at low speed for 2 minutes. Pour batter into pan. Bake at 350~ for 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan. FOR FROSTING: Combine cream cheese, butter, and vanilla in large bowl. Beat at medium speed with electric mixer until smooth. Gradually add confectioners sugar and milk, mixing well. Spread on cooled cake. Refrigerate until ready to serve. Decorate with pineapple chunks and whole pecans, if desired. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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Serving Size: 1 Serving (467g) | ||
Recipe Makes: 12 | ||
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Calories: 1331 | ||
Calories from Fat: 929 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.3g | 138 % | |
Saturated Fat 50.4g | 252 % | |
Monounsaturated Fat 31g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 528.1mg | 162 % | |
Sodium 1141.1mg | 39 % | |
Potassium 545.6mg | 14 % | |
Total Carbohydrate 82.8g | 24 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 79.9g | ||
Protein 24g | 34 % | |
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: 1331
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