Try this Jennifer's Carrot Cake recipe, or contribute your own.
Suggest a better descriptionMix oil, eggs, sugar & vanilla and blend well.
Add all dry ingredients, except sugar.
Add carrots and fold in pecans.
Grease pans with crisco and sprinkle flour.
Bake in three 9-inch pans at 350° for 30 minutes or until done. (Check at 25 minutes)
2 layers bake for 40 minutes.
Spread frosting between layers and on top and sides of cake.
Frosting:
Cream cheese and butter. Add sugar, vanilla, and pecans; blend well.
Add milk if necessary to spread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2343g) | ||
Recipe Makes: Servings | ||
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Calories: 9261 | ||
Calories from Fat: 7451 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 827.9g | 1104 % | |
Saturated Fat 297.5g | 1488 % | |
Monounsaturated Fat 275.8g | ||
Polyunsanturated Fat 207.1g | ||
Cholesterol 1002.2mg | 308 % | |
Sodium 115990.2mg | 4000 % | |
Potassium 1879.8mg | 49 % | |
Total Carbohydrate 472.5g | 139 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 454g | ||
Protein 41.7g | 60 % | |
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: 9261
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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