Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionSource: Megan
1. Preheat the oven to 170*C (350*F) (Not fan forced) . Grease a 23cm Spring form pan, Square pan or individual muffin tins. Line with baking paper.
2. Sift the flour, baking powder, baking soda, cinnamon and 1 teaspoon of salt into a bowl.
3. Add the eggs, oil, carrot, pineapple and sugar. Stir to combine, then add walnuts.
4. Pour into the prepared pan and bake for 50min or until a skewer inserted into the center comes out clean.
5. Remove from the oven and cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
Icing
1. Place butter, cream cheese and vanilla in a bowl. With an electric mixer beat until smooth and light. Add sifted icing sugar and beat until smooth.
This cake can be made in a round/square tin or muffin/cup cake baking containers. The cake freezes well iced.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 299 | ||
Calories from Fat: 259 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 18.2g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 344.3mg | 12 % | |
Potassium 251.1mg | 7 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 6.1g | ||
Protein 4.7g | 7 % | |
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: 299
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