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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 381.0
  • Total Fat: 12.6 g
  • Cholesterol: 0.2 mg
  • Sodium: 255.3 mg
  • Total Carbs: 70.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 5.4 g

View full nutritional breakdown of Carrot Cake calories by ingredient
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Carrot Cake

Submitted by: JESSLYN73
Carrot Cake

Introduction

Oh, so tasty! Rich, dense, moist... Frosting not required, it's just GOOD.

Each "serving" is about 4.85 oz.

source: www.grouprecipes.com/1035/4-times-the-tast
e-carrot-cake.html
Oh, so tasty! Rich, dense, moist... Frosting not required, it's just GOOD.

Each "serving" is about 4.85 oz.

source: www.grouprecipes.com/1035/4-times-the-tast
e-carrot-cake.html

Number of Servings: 16

Ingredients

    6 cups grated carrots shopping list
    1 cup brown sugar
    1 cup raisins
    4 eggs (I used liquid egg substitute)
    1 1/2 cups white sugar
    1/2 cup vegetable oil (I used soybean oil)
    1/2 cup unsweetened applesauce (Mott's Natural)
    2 teaspoons vanilla extract
    1 cup crushed pineapple, drained
    3 cups all-purpose flour
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt
    3 teaspoons ground cinnamon
    1/2 tsp allspice, ground
    1/4 tsp nutmeg, ground
    1/4 tsp ginger, ground
    1 cup chopped pecans (or walnuts if you prefer)

Directions

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

In a large bowl, beat eggs until light. Gradually beat in the white sugar, applesauce, oil and vanilla. Stir in the pineapple.

Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. (It took around 50 minutes for the loaf pan and about 80 minutes for the Bundt pan, just keep checking with the bamboo skewer or toothpick).

If desired, when completely cooled, half each layer, frost with your favorite cream cheese frosting.

Serving Size: Makes 16 381-Calorie servings






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