Grease cake tin (25 cms or larger... 9 inches or larger).
Beat eggs with sugar together until smooth consistency.
Combine beaten eggs and sugar mixture with pineapple, vanilla, oil, shredded carrots and walnuts.
Sift in flour, cinnamon and bicarbonate soda.
Mix well until all ingredients well combined.
Bake approx. 1.5 hrs at 160 degrees celcius (320 degrees F) or until golden brown. Use a wooden skewer to see if the cake sticks to it or not. If it sticks, its not quite ready yet.
Allow to cool in tin, store in fridge.
Beat cream cheese, soft margarine and lemon juice until light & fluffy.
Stir in icing mix and beat until smooth. Set aside and wait til carrot cake is fully cooled to cover.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (455g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 414 (25%)|
|Amt Per Serving||% DV|
|Total Fat 46.1g||61 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 166.9mg||51 %|
|Sodium 448.1mg||15 %|
|Potassium 276.7mg||7 %|
|Total Carbohydrate 314.8g||93 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 311.9g|
|Protein 12.3g||18 %|
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: 1678
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