This easy, breezy one-bowl loaf cake makes the perfect afternoon snack — and a perfect breakfast the next day, too. It’s lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that’s how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn’t lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
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|Serving Size: 1 (9-by-5-inch) loaf|
|Recipe Makes: 1 (9-by-5-in|
|Calories from Fat: 1024 (86%)|
|Amt Per Serving||% DV|
|Total Fat 113.8g||152 %|
|Saturated Fat 65.5g||327 %|
|Monounsaturated Fat 31.9g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 1096.6mg||337 %|
|Sodium 2318.1mg||80 %|
|Potassium 718.3mg||19 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 16.9g|
|Protein 33g||47 %|
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: 1195
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