Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (3244g) | ||
Recipe Makes: 1 | ||
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Calories: 9526 | ||
Calories from Fat: 4676 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 519.6g | 693 % | |
Saturated Fat 194.6g | 973 % | |
Monounsaturated Fat 194.4g | ||
Polyunsanturated Fat 100.1g | ||
Cholesterol 751.7mg | 231 % | |
Sodium 7915.4mg | 273 % | |
Potassium 6419.2mg | 169 % | |
Total Carbohydrate 1182.1g | 348 % | |
Dietary Fiber 53.5g | 214 % | |
Sugars, other 1128.6g | ||
Protein 98.4g | 141 % | |
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: 9526
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