Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionGrease three 9-inch cakepans; line with wax paper. Lightly grease and flour wax paper.
Stir together first four ingredients. Beat eggs with next four ingredients at medium speed until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared pans.
Bake at 350 degrees for 25-30 minutes.
Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans in wire racks for 15 minutes. Remove from pans, inverting layers. Peel off wax paper and re-invert so glaze-side is up.
Spread 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 Serving (115g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 431 | ||
Calories from Fat: 350 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.9g | 52 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 119.6mg | 37 % | |
Sodium 216.9mg | 7 % | |
Potassium 159.9mg | 4 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 15.7g | ||
Protein 5g | 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: 431
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