Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionAdd sugar to oil, beat in eggs.
Mix dry ingredients together in separate bowl.
Add dry ingredients to wet ingredients.
Mix together until smooth.
Fold in carrots and pineapple.
Place in greased and floured bundt pan.
Bake at 350F for 1 hour.
Ice with cream cheese icing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (257g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 1018 | ||
Calories from Fat: 816 (80%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 90.7g | 121 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 64.9g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 1.6mg | 1 % | |
Sodium 8893.2mg | 307 % | |
Potassium 154.8mg | 4 % | |
Total Carbohydrate 52.2g | 15 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 50.4g | ||
Protein 4.2g | 6 % | |
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: 1018
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.