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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 9,853.7
  • Total Fat: 642.9 g
  • Cholesterol: 1,393.2 mg
  • Sodium: 6,315.8 mg
  • Total Carbs: 971.0 g
  • Dietary Fiber: 37.4 g
  • Protein: 108.1 g

View full nutritional breakdown of Prize Winning Carrot Cake. calories by ingredient
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Prize Winning Carrot Cake.

Submitted by: HEARTOLOVE

Introduction

This is an old recipe my mother gave me years ago!
It is sooo good everyone asks me for the recipe!
This is an old recipe my mother gave me years ago!
It is sooo good everyone asks me for the recipe!

Number of Servings: 1

Ingredients


    CAKE :
    *Canola Oil, 1.5 cup
    Egg, fresh, 4 large
    Granulated Sugar, 2 cup
    *Flour, white, 2 cup
    Baking Soda, 2 tsp
    Cinnamon, ground, 2 tbsp
    Salt, 1 tsp
    Carrots, raw, 2 cup, grated
    *Pineapple, canned, 1, 8 oz can crushed, sliced, or chunks
    Walnuts, 1 cup, chopped
    FROSTING:Cream Cheese, 12 oz
    Butter, unsalted, .1/3 cup
    Vanilla Extract, 1 tsp
    Powdered Sugar, 2 cup, unsifted
    Milk, 2%, .2 TBSP.
    Coconut, raw, .5 cup, shredded
    Raisins, .25 cup, chopped.
    Walnuts, .25 cup, chopped

Directions

Combine oil, eggs, and sugar. Beat well.Add dry ingredients and mix at low speed until well blended. Stir in pineapple and grated carrots;fold
in nuts. Pour into a greased and floured 9x13 inch pan. Bake at 350 degrees for 50 to 60 min.
When tooth pick poked at center of cake comes out clean.
To make frosting, Cream together cream cheese and butter, blend in powdered sugar and vanilla.Add only enough milk to make smooth.Stir in coconuts and chopped raisins.

Number of Servings: 1

Recipe submitted by SparkPeople user HEARTOLOVE.






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