Try this Best Ever Carrot Cake recipe, or contribute your own.
Suggest a better descriptionCake: Whisk together corn oil and sugar. In a separate bowl mix flour, cinnamon, baking powder, soda and salt. Sift 1/2 of this mixture into the sugar/oil. Add the rest alternately with the 4 eggs. Add the carrots, raisins and pecans. Bake in a greased and floured 10 inch tube pan at 350? for 70 minutes. Cool, invert and split in 3 layers. Filling: Heat sugar, flour and salt. Stir in cream. Work in butter. Stir and simmer 1/2 hour until golden. Cool. Add vanilla and pecans. Cool overnight. Icing: Cream cheese and butter. Sift in powdered sugar. Mix in vanilla and chill. Spread the filling between the 3 layers. Frost the top and sides with the icing. Pat the coconut on the sides. Decorate the top, if desired. Yield: 12 to 18 servings. PARTICIA SHELTON From
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Serving Size: 1 Serving (1001g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 4177 | ||
Calories from Fat: 3002 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 333.6g | 445 % | |
Saturated Fat 114.8g | 574 % | |
Monounsaturated Fat 137.5g | ||
Polyunsanturated Fat 53.7g | ||
Cholesterol 861.4mg | 265 % | |
Sodium 1725.6mg | 60 % | |
Potassium 1020.1mg | 27 % | |
Total Carbohydrate 286.4g | 84 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 281.1g | ||
Protein 33.4g | 48 % | |
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: 4177
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