Try this Low Fat Carrot Cake recipe, or contribute your own.
Suggest a better descriptionFrom: srasheed@juno.com (Sam M Rasheed) Preheat the oven to 350 degrees. Grease two 9x5 loaf pans. With an electric mixer on low, beat together the eggs, oil, sugar, brown sugar, and buttermilk. When combined, stir in the flour, baking soda, baking powder, cinnamon, allspice, salt and carrots. Divide the batter evenly between the two pans. Bake for 40 minutes, until a toothpick comes out clean. Remove from oven and let cool for 15 minutes before removing from pans. Combine the cream cheese, powdered sugar, and vanilla until well combined. Spread over the two cakes and serve. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov 2, 1998,
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Serving Size: 1 Serving (3248g) | ||
Recipe Makes: 1 | ||
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Calories: 8281 | ||
Calories from Fat: 1984 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 220.4g | 294 % | |
Saturated Fat 43.6g | 218 % | |
Monounsaturated Fat 105.4g | ||
Polyunsanturated Fat 48.4g | ||
Cholesterol 4265.8mg | 1313 % | |
Sodium 10571.2mg | 365 % | |
Potassium 3973.1mg | 105 % | |
Total Carbohydrate 1404.2g | 413 % | |
Dietary Fiber 23.8g | 95 % | |
Sugars, other 1380.4g | ||
Protein 200.4g | 286 % | |
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: 8281
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