Weight Watchers: 9 pts for cake; 6 pts for frosting; well worth using weekly points for this yummy dessert!
Grease and flour a 9x13x-2-inch pan. Preheat oven to 350F. Sift flour, sugar, soda, salt and cinnamon together. In a mixing bowl, combine dry ingredients with oil, milk and eggs. Blend on low speed about 1 minute. Add carrots and nuts and mix until well blended. Pour into prepared pan.
Bake at 350F. 40 to 45 minutes or until wooden pick inserted comes out clean. Cool thoroughly and frost with cream cheese frosting.
Frosting: Combine cream cheese, butter and vanilla extract. Add powdered sugar and beat until light and fluffy. Blend in coconut, nuts and currants.
This recipe for 14 Karat Cake serves 12
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (308g)|
|Recipe Makes: 12|
|Calories from Fat: 271 (29%)|
|Amt Per Serving||% DV|
|Total Fat 30.1g||40 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 295.2mg||91 %|
|Sodium 328.1mg||11 %|
|Potassium 286.5mg||8 %|
|Total Carbohydrate 158.5g||47 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 155.4g|
|Protein 12.5g||18 %|
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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: 932
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