Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionSift dry ingredients together. Beat eggs and add sugar to eggs a little at a time. Add oil and mix well. Add dry ingredients a little at a time until well blended. Add carrots and vanilla. Bake at 325 for 30 minutes of until cake pulls away from sides. Bake in 3 separate 8 inch, un-greased pans. (I line my pans with wax paper)
Icing:
Bring butter and cream cheese to room temperature. Add sugar a little at a time and beat well. Add vanilla. Stir in nuts by hand. Ice completely cooled cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3839g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 13995 | ||
Calories from Fat: 4962 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 551.3g | 735 % | |
Saturated Fat 74.2g | 371 % | |
Monounsaturated Fat 290.2g | ||
Polyunsanturated Fat 148.7g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 7801.7mg | 269 % | |
Potassium 3738.6mg | 98 % | |
Total Carbohydrate 2081.5g | 612 % | |
Dietary Fiber 38.3g | 153 % | |
Sugars, other 2043.3g | ||
Protein 234g | 334 % | |
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: 13995
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