Try this Carrot Cake W/cream Cheese Frosting #1 recipe, or contribute your own.
Suggest a better descriptionFrom: ebergman@phaedrus.Eng.Sun.COM (Eric Bergman) Date: 15 Sep 1993 00:50:09 GMT This is from a friend -- Ive been making this for about 12 years. I am a very big carrot cake fan, and I have yet to taste a better one than this in any restaurant or friends house! Sift together flour, baking powder, soda, salt, and cinnamon. In a large bowl, mix sugar, oil, and eggs. Add flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into either: 3 greased and floured cake pans or 1 9x12 greased and floured cake pan (deep). Bake at 350 for 35-40 minutes. If removing cake from pan, let cool for about ten minutes before removal. Cool completely. Frost w/cream cheese frosting. Carrot cake will keep well in refrigerator for at least a week. Cream Cheese Frosting: Soften butter and cream cheese. Cream together with vanilla. Sift in confectioners sugar and blend well. If too thick, add one teaspoon of milk to thin frosting. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 742 | ||
Calories from Fat: 344 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.2g | 51 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 276.7mg | 85 % | |
Sodium 256.6mg | 9 % | |
Potassium 167.8mg | 4 % | |
Total Carbohydrate 92.3g | 27 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 90.4g | ||
Protein 11.6g | 17 % | |
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: 742
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