Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 F. Beat oil with honey until thick and smooth. Beat in eggs one at a time, then vanilla. Stir in carrot. Combine remaining ingredients in a mixing bowl and stir into wet mixture until completely moistened and evenly blended. Pour into an oiled 9 x 13 inch baking pan. Bake for about 30 minutes, or until cake tests done. Cool in the pan. Serve plain or ice with cream cheese frosting. (recipe not included) Makes 1 large sheet cake, serves 16 - 20 people. This cake stays fresh for days.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 173 | ||
Calories from Fat: 71 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 132.6mg | 41 % | |
Sodium 123.1mg | 4 % | |
Potassium 140.5mg | 4 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 18.7g | ||
Protein 6.6g | 9 % | |
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: 173
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