Best carrot cake ever!
Preheat oven to 350 degrees.
Spray bottom of pan. Line bottoms with parchment paper. Spray bottoms again over the parchment paper.
Wisk flour, baking soda, cinnamon and salt in a bowl.
Blend sugar, oil, eggs and vanilla until well blended.
Gradually beat in the flour mixture at low speed until smooth.
Stir in carrots, pineapple with juice, and nuts.
Divide batter and bake 45-50 minutes until tooth pick is clean.
Preparation time: 30 minutes
Total time: 1 1/2 hours
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 816 | ||
Calories from Fat: 293 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.6g | 43 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 352.5mg | 108 % | |
Sodium 342.7mg | 12 % | |
Potassium 300.5mg | 8 % | |
Total Carbohydrate 118.2g | 35 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 115.7g | ||
Protein 16.4g | 23 % | |
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: 816
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