Carrot Cake
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INGREDIENTS
- 1/2 c Butter
- 2 c Icing Sugar
- 8 oz Cream cheese
- 2 ts Vanilla
- 1/2 c Walnuts
- CAKE
- 2 c Sugar
- 1 1/2 c Vegetable oil
- 4 Eggs
- 3 c Carrots ; shredded
- 2 c Flour
- 2 ts Baking soda
- 4 ts Cinnamon
- 1 ts Salt
- 1/2 c Walnuts
- ICING
INSTRUCTIONS
Mix sugar and oil. Add eggs one at a time and beat in carrots. Sift dry ingredients and stir into mixture together with nuts. Pour into 3 layer pans. Bake at 350F (180C) for 25 to 30 minutes. Cool. Stack layers, spreading icing between layers and on top. Icing: Beat first 4 ingredients until smooth and creamy. Fold in nuts. (Note: For the icing sugar, 1 or 2 cartons of prepared whip topping, mixed with the grated rind of 1 or 2 oranges, may be substituted.) Recipe by: The Great Hadassah Cookbook Posted to JEWISH-FOOD digest by Bob & Carole Walberg
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (7723g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 24444 | ||
| Calories from Fat: 15840 (65%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1760g | 2347 % | |
| Saturated Fat 815.4g | 4077 % | |
| Monounsaturated Fat 540.9g | ||
| Polyunsanturated Fat 195.3g | ||
| Cholesterol 8465.6mg | 2605 % | |
| Sodium 16502.4mg | 569 % | |
| Potassium 8657.2mg | 228 % | |
| Total Carbohydrate 1882.1g | 554 % | |
| Dietary Fiber 39.4g | 158 % | |
| Sugars, other 1842.7g | ||
| Protein 395.9g | 566 % | |
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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. |
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Calories per serving: 24444
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