Try this 14-Carat Cake with Vanilla Cream Cheese Frost recipe, or contribute your own.
Suggest a better descriptionSift together flour, baking powder, soda, salt and cinnamon. Beat eggs and add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil, carrots, drained pineapple and nuts. Turn into 3 greased and floured 9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40 minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until cake springs back when lightly touched. Cool in pans about 10 minutes, then turn onto wire racks to cool completely. To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency. Frost between layers, top and sides of layer cake. Frost top and sides of sheet cake.
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Serving Size: 1 Serving (633g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 2148 | ||
Calories from Fat: 1359 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 151g | 201 % | |
Saturated Fat 67.8g | 339 % | |
Monounsaturated Fat 50g | ||
Polyunsanturated Fat 15.8g | ||
Cholesterol 701.6mg | 216 % | |
Sodium 1324.4mg | 46 % | |
Potassium 676.3mg | 18 % | |
Total Carbohydrate 176.2g | 52 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 173.9g | ||
Protein 31.9g | 46 % | |
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: 2148
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