The best carrot cake I have ever had!
Combine oil, sugar and eggs. Sift dry ingredients and add. Beat well. Mix in vanilla and carrots. Bake in 3 well-greased and floured 8" pans at 325 degrees for 45 minutes. Let cool in pans for 10 minutes. Let cool completely on wire racks before frosting.
For frosting, beat butter and cream cheese until smooth. Add powdered sugar and vanilla and mix well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 779 | ||
Calories from Fat: 397 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.2g | 59 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 182mg | 56 % | |
Sodium 10613.3mg | 366 % | |
Potassium 278.2mg | 7 % | |
Total Carbohydrate 88.5g | 26 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 85.5g | ||
Protein 10.3g | 15 % | |
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: 779
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