The texture and taste of this cake is lovely especially when accompanied by the spiced cream cheese topping. Very yummy. Its quite a large cake so make sure your pan is deep.
Preheat oven to moderately slow 160°C. Grease and line 23cm square cake tin.
Place carrot, sultanas, walnuts, sugar, oil and eggs into large mixing bowl. Stir with wooden spoon. Add combined dry ingredients and beat with wooden spoon until well mixed. Spoon mixture into prepared tin and smooth surface. Bake 1 ¼ hours. Leave cake in tin 10 minutes before turning out.
Frosting:
With an electric mixer, beat cream cheese and syrup in a small bowl until light and creamy. Add sugar and spices gradually. Beat until mixture is smooth and fluffy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2269g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 13390 | ||
Calories from Fat: 11219 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1246.5g | 1662 % | |
Saturated Fat 198.3g | 992 % | |
Monounsaturated Fat 341.5g | ||
Polyunsanturated Fat 632.9g | ||
Cholesterol 1019.5mg | 314 % | |
Sodium 5897.5mg | 203 % | |
Potassium 1724.3mg | 45 % | |
Total Carbohydrate 517.7g | 152 % | |
Dietary Fiber 19.1g | 76 % | |
Sugars, other 498.7g | ||
Protein 90.1g | 129 % | |
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: 13390
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