Try this Carrot Bundt Cake recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350 degrees. Grease well, then flour 10-inch bundt pan. 2. In large bowl, with electric mixer at medium speed, cream oil and sugar until well mixed. Beat in egg yolks, one at a time, beating well after each addition, then beat in hot water. 3. Sift together flour, baking powder, baking soda, salt, and spices, then beat into egg mixture. 4. Stir in grated carrots into batter, then add the chopped pecans. 5. Beat egg whites in a separate bowl until soft peaks form, then fold into batter. 6. Turn into prepared bundt pan and bake at 350 for 60 to 70 minutes, or until a cake tester or toothpick comes out clean. Cool in pan for 15 minutes, then remove from pan and cool on rack. 7. Dust cake with powdered sugar, if desired. Cut into wedges to serve. Cake keeps well when wrapped and refrigerated. Posted to Bakery-Shoppe Digest V1 #197 by Cindi Wafstet
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Serving Size: 1 Serving (3599g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 11943 | ||
Calories from Fat: 4262 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 473.5g | 631 % | |
Saturated Fat 77.9g | 390 % | |
Monounsaturated Fat 263.9g | ||
Polyunsanturated Fat 117g | ||
Cholesterol 6713mg | 2066 % | |
Sodium 6509.8mg | 224 % | |
Potassium 3009.8mg | 79 % | |
Total Carbohydrate 1794.6g | 528 % | |
Dietary Fiber 27.3g | 109 % | |
Sugars, other 1767.3g | ||
Protein 194g | 277 % | |
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: 11943
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