Fast and easy way to make Carrot cake without the mess of cleaning and peeling carrots.
Preheat oven to 325 dgs
Mix all ingrediants, except nuts, together at high speed till batter is smooth. Slow you mixer speed to medium low and add nuts a little at a time to ensure they get throughout the batter. Move batter to 13 x 9 pan (I bake all my cakes and pies in stoneware). You can use whatever type pan you usually bake in. Bake until you get clean return from toothpick. Usually about 20-25 mins. (time will vary)
Allow 2 blocks of cream cheese to come to room temperature. Beat cream cheese and vanilla together. Slowly start adding the confectioners sugar 1/4c at a time. Add to taste.
Once cake cools completely ice cake and enjoy!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (86g)|
|Recipe Makes: 14|
|Calories from Fat: 94 (30%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 53.2mg||16 %|
|Sodium 235.8mg||8 %|
|Potassium 117.8mg||3 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 49.3g|
|Protein 5.9g||8 %|
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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: 317
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