Stir together four, sugar, baking powder, baking soda, cinnamon & salt.
Add carrot, oil & eggs. Mix till moistened; beat at medium speed of mixer for 2 minutes.
Pour into greased & floured 13"x9"x2" baking pan.
Bake at 325 degrees for 50-60 minutes. Cool thoroughly.
Soften cream cheese & butter. Beat together until fluffy.
Slowly beat in powdered sugar till smooth. Stir in vanilla.
Spread cake with frosting. Top with nuts.
I usually double the frosting recipe (and nuts), as I like more topping on my cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 868 (90%)|
|Amt Per Serving||% DV|
|Total Fat 96.4g||129 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 50.9g|
|Polyunsanturated Fat 23.9g|
|Cholesterol 45.4mg||14 %|
|Sodium 7147.9mg||246 %|
|Potassium 150.7mg||4 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 26.1g|
|Protein 2.4g||3 %|
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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: 965
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