Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionIn large bowl, beat oil, eggs, and water for 1 minute.
Add carrots. Mix well.
Stir together 3/4 cup flour, sugar, baking powder, salt, allspice, cinnamon, and cloves. Add to creamed mixture.
Toss nuts and raisins in bowl with 2 Tbsp. flour. Add to creamed mixture. Mix well.
Pour into greased and floured 3 lb. shortening can, rectangular pan or slow cooker baking insert. Place can or baking insert in slow cooker.
Cover insert with its lid, or cover can with 8 paper towels, folded down over edge of slow cooker to absorb moisture. Cover paper towels with cooker lid. Cook on High 3-4 hours.
Remove can or insert from cooker and allow to cool on rack for 10 minutes. Run knife around edge of cake. Invert onto serving plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1503g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4710 | ||
Calories from Fat: 1594 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 177.1g | 236 % | |
Saturated Fat 29.1g | 146 % | |
Monounsaturated Fat 87.6g | ||
Polyunsanturated Fat 45.3g | ||
Cholesterol 2115mg | 651 % | |
Sodium 1119.2mg | 39 % | |
Potassium 3031.6mg | 80 % | |
Total Carbohydrate 709.9g | 209 % | |
Dietary Fiber 21.5g | 86 % | |
Sugars, other 688.3g | ||
Protein 111g | 159 % | |
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: 4710
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