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Name: Carrot Cake
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: Cake; 1 1/2 Cups Canola Oil; 2 Cups Sugar; 4 Eggs; 2 Tbsp Vanilla; 3 Cups Finely grated Carrots; 3 Tsp Cinnamon; 1 Tsp Salt; 2 Cups Self rising flour; Icing; 1 Stick Parkay butter; 1 8 ounce Cream Cheese; 1 Box Confectioners Sugar; 1 Cup Chopped Nuts; 1 Tbsp Vanilla

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INGREDIENTS

Cake
1 1/2 Cups Canola Oil
2 Cups Sugar
4 Eggs
2 Tbsp Vanilla
3 Cups Finely grated Carrots
3 Tsp Cinnamon
1 Tsp Salt
2 Cups Self rising flour
Icing
1 Stick Parkay butter
1 8 ounce Cream Cheese
1 Box Confectioners Sugar
1 Cup Chopped Nuts
1 Tbsp Vanilla

Servings

INSTRUCTIONS

Sift 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.

NOTES

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Nutrition

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Serving Size: 1 Serving (3839g)
Recipe Makes: 1 Servings

Calories: 13995
Calories from Fat: 4962 (35%)

Amt Per Serving		% DV

	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.

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Calories per serving: 13995

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