yummy carrot cake.
1. Preheat oven to 350 degrees. Butter and flour 2 8-inch round cake pans
2. To a large mixing bowl add the flour, baking powder, baking soda, spices, and salt, whisk until well combines. Add the carrots and toss well. Set aside.
3. In a medium mixing bowl beat (on low-medium speed) the sugar, brown sugar, eggs and yogurt until well combined. Beat in vegetable oil. Pour into carrot mixture with the raisins and stir until just combined.
4. Divide evenly into prepared pans and bake 32-36 minutes until a toothpick comes out clean. Cool pans on wire racks for 15 minutes and then turn out cakes onto racks and cool completely before frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 409 | ||
Calories from Fat: 296 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.9g | 44 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 12297.5mg | 424 % | |
Potassium 197.5mg | 5 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 13.4g | ||
Protein 15.8g | 23 % | |
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: 409
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