Try this Earlene Sharps Carrot Cake recipe, or contribute your own.
Suggest a better descriptionBeat together oil, sugar, and eggs until well-combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture. Stir in vanilla, mixing well. Add carrots, walnuts, coconut and pineapple. Mix until well-blended. Pour batter into a greased and floured 9- or 10-inch bundt pan. Bake at 350 degrees for about an hour. Cool on cake rack; remove pan. Cover with cream cheese icing and garnish with grated carrots and nuts. ICING: Cream together 2 (8 oz) packages of cream cheese with 1-1/2 cups confectioners sugar and 1 teaspoon vanilla.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cake (11956g) | ||
Recipe Makes: 1 Cake | ||
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Calories: 50648 | ||
Calories from Fat: 41980 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4664.4g | 6219 % | |
Saturated Fat 1601.4g | 8007 % | |
Monounsaturated Fat 1845.6g | ||
Polyunsanturated Fat 758.2g | ||
Cholesterol 11155.7mg | 3433 % | |
Sodium 26971.6mg | 930 % | |
Potassium 12425.1mg | 327 % | |
Total Carbohydrate 1830.8g | 538 % | |
Dietary Fiber 30.5g | 122 % | |
Sugars, other 1800.2g | ||
Protein 576.9g | 824 % | |
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: 50648
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