Try this Brenda's Carrot Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Grease and flour a 9X13 or a bundt pan. In mixer beat dry ingredients (first7) at low speed until blended.
Add carrot, eggs, oil and vanilla and beat on low for 1 minute to blend. turn to high and beat 3 minutes.
scrape sides often to make sure fully blended.
stir in nuts.
Pour into prepared pan. Bake for 45-55 minutes (if carrots are fresh and more wet, I find the baking is more like 55 minutes.
Icing:
Beat cream cheese, butter, vanilla and gradually add icing sugar. Add milk until it reaches desired consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 890 | ||
Calories from Fat: 374 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.5g | 55 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 58.9mg | 18 % | |
Sodium 191.4mg | 7 % | |
Potassium 199.4mg | 5 % | |
Total Carbohydrate 132g | 39 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 130.5g | ||
Protein 3.6g | 5 % | |
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: 890
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