Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Mix flour, baking soda, baking powder, cinnamon and salt in a large bowl. In a separate bowl, combine sugar and eggs; blend in oil and mix. Stir mixture into dry ingredients. Stir in shredded carrots, chopped nuts and pineapple. Pour batter into greased and flour-dusted 9" by 13" baking pan or 10" bundt pan. Bake for 45 minutes (55 minutes for bundt pan), or until pick inserted in center comes out clean. Make Cream-Cheese Frosting: Mix orange zest (or one drop or oil or 1 tsp. dried orange peel), cream cheese and butter thoroughly. Add vanilla and powdered sugar and mix well. Makes enough to frost a 9" by 13" cake. Frost cake when it is thoroughly cooled. Nutritional Information per serving: 675 calories (53% from fat), protein 5.7 g, fat 40.3 g (poly 7.0 g, mono 19.9 g, sat 10.4 g), carb 75.8 g, fiber 1.1 g, chol 91 mg, iron 1.8 mg, sodium 522 mg, calcium 94 mg. Recipe by: Adapted from Sunset Food Processor Cookbook Posted to Bakery-Shoppe Digest V1 #183 by "Cathy L. Lielausis"
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Serving Size: 1 Serving (510g) | ||
Recipe Makes: 12 | ||
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Calories: 1662 | ||
Calories from Fat: 1040 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 115.6g | 154 % | |
Saturated Fat 51.8g | 259 % | |
Monounsaturated Fat 37.6g | ||
Polyunsanturated Fat 12.8g | ||
Cholesterol 617.2mg | 190 % | |
Sodium 1382.6mg | 48 % | |
Potassium 573.4mg | 15 % | |
Total Carbohydrate 136.9g | 40 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 134.8g | ||
Protein 27.1g | 39 % | |
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: 1662
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