Try this Carrot Cake (With a Twist) recipe, or contribute your own.
Suggest a better descriptionsubmitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN) Heres my FAVORITE carrot cake recipe. It is always a hit at gatherings and has become my most-requested cake recipe. The "secret" is the ORANGE! Personally, I do not like raisins in carrot cake and am glad this one doesnt require them. If it did, I would simply omit them. Sift dry ingredients into a large bowl. Add oil and stir well making a very stiff mixture. Set aside. Wash orange and cut into small pieces (leave the peel on!). Put the orange pieces in a blender container and adding one egg at a time, beat the mixture until it is smooth and foamy. Add this mixture to the stiff mixture that was set aside. Mix well. Add 2 cups of grated carrots, mix and then add the nuts. Blend the mixture well. Pour batter into a well-greased or oiled tube pan (bundt pan). Bake in a pre-heated oven at 350 F for 40-50 minutes. The cake is done when it starts shrinking from the sides of the pan. Cool the cake in the pan for 10-15 minutes then invert it onto a cooling rack. Cool completely before icing it (recipe for icing follows). Notes: Instead of using a tube pan, you can bake the cake in a 9"x13" rectangular baking pan. In this case, reduce the baking time to 35 minutes or until done. The cake tastes equally good without the icing. I only ice it on special occasions. Store leftovers in the refrigerator. Icing: Cream cheese should be at room temperature. Mix all the ingredients together to form a smooth paste. DAVE
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Serving Size: 1 Serving (321g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1172 | ||
Calories from Fat: 313 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 13.7g | ||
Cholesterol 846mg | 260 % | |
Sodium 605.7mg | 21 % | |
Potassium 336.5mg | 9 % | |
Total Carbohydrate 191.8g | 56 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 190.2g | ||
Protein 28.4g | 41 % | |
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: 1172
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