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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 437.9
  • Total Fat: 28.5 g
  • Cholesterol: 49.3 mg
  • Sodium: 357.5 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.8 g

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

Submitted by: JULES405

Introduction

This recipe given to Sister-in-law when she lived in Tennessee. This carrot cake gets RAVE, RAVE reviews everytime I make it. The calorie values for this cake are only for the CAKE portion. See separate recipe for Cream Cheese Frosting values. This recipe given to Sister-in-law when she lived in Tennessee. This carrot cake gets RAVE, RAVE reviews everytime I make it. The calorie values for this cake are only for the CAKE portion. See separate recipe for Cream Cheese Frosting values.
Number of Servings: 15

Ingredients

    2 Cups Flour, all-purpose
    2 Cups Sugar
    2 tsp Baking Soda
    2 tsp Cinnamon
    1 tsp Salt
    1 1/2 Cup Olive Oil
    4 Eggs large
    3 cups Carrots, grated (by hand or food processor)
    1 tsp Vanilla Extract
    1 cup Walnuts

    Cream Cheese Frosting: (see separate Recipe for calorie and nutrition breakdown)
    1 stick Butter
    1 Box Confectioners Sugar (1 lb)
    1 8oz Cream Cheese (not recomended to use low fat or fat free)
    1 or 2 tsp Vanilla

Tips

I have used both Bundt Pans or 9x13 pans.

Just before I start cake portion, I open cream cheese and butter and place into medium size bowl so they both can come to room temperture for easier mixing while cake batter baking.

I do add ground nutmeg in batter with cinnaom (and I use more then what recipe calls for)
Also, I sprinkle NUTMEG after I have Frosted cake to add a little more delicousness to it. :-)


Directions

Preheat Oven to 350 degrees.
Sift dry ingredients
Add Oil & Eggs
Beat until thoroughly mixed
Add Carrots & Vanilla
Mix well
Add Walnuts
Pour into greased & floured pan.
Bake for 45-50 minutes

Cream Cheese Frosting:
Mix all ingredients together
Frost cooled cake

Serving Size: Makes 15-16 3" pieces (if using 9x13 pan)






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