Try this Fabulous Carrot Cake recipe, or contribute your own.
Suggest a better descriptionTime: About 1 1/2 hours (without frosting) Drain pineapple well, pressing out excess syrup with back of spoon. Cream butter and sugars until light and fluffy. Beat in eggs until blended. Beat in pineapple, carrots, raisins and vanilla. Combine flour, soda, cinnamon, ginger and salt. Beat small amount of dry ingredients into pineapple mixture until well blended. Pour into greased and floured 13x9 inch baking pan. Bake in pre-heated 350-degree over for 50 to 60 minutes or until toothpick inserted comes out clean. Cool completely. Makes 20 servings. Note: Cake can be frosted if it is to be eaten soon; otherwise, serve it plain. Frosting will melt and may even spoil if kep unrefrigerated for several hours in warm weather. Cream cheese frosting: Cream cheese and butter until light and fluffy. Beat in lemon juice and peel. Gradually beat in confectioners sugar until well blended and smooth. Posted to recipelu-digest by POLKA29438@aol.com on Feb 15, 1998
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Serving Size: 1 Serving (3531g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7916 | ||
Calories from Fat: 4251 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 472.3g | 630 % | |
Saturated Fat 264.3g | 1321 % | |
Monounsaturated Fat 133.8g | ||
Polyunsanturated Fat 29.4g | ||
Cholesterol 5202.5mg | 1601 % | |
Sodium 6570mg | 227 % | |
Potassium 4466.2mg | 118 % | |
Total Carbohydrate 767.7g | 226 % | |
Dietary Fiber 26.5g | 106 % | |
Sugars, other 741.2g | ||
Protein 186.7g | 267 % | |
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: 7916
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