Carrot Cake - homemade
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 215.7
- Total Fat: 14.6 g
- Cholesterol: 13.9 mg
- Sodium: 96.2 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.3 g
- Protein: 3.3 g
View full nutritional breakdown of Carrot Cake - homemade calories by ingredient
Introduction
no icing no icingNumber of Servings: 18
Ingredients
-
2 cup Organic All-Purpose White Flour
1 cup, unpacked Brown Sugar
1 tsp Baking Soda
3 tsp Cinnamon, ground
1 cup pieces or chips Walnuts
1 cup, chopped Carrots, raw
12 tbsp Oil, Crisco Natural Blend-Canola, Sunflower & Soybean (by CAROLYN526)
1 cup Buttermilk Barbers Cultured Whole (by ROMULUS7)
1 extra large Egg, fresh, whole, raw
Directions
Preheat oven to 350 degrees.
Mix dry ingredients, mix liquid ingredients. Combine the 2 with a hand mixer then add nuts and carrots until everything is a typical cake batter.
Divide between 2 bread pans or 1 cake pan
Baking time varies... 45 to 60 minutes depending on the type of pan you use.
Serving Size: 4 oz.
Number of Servings: 18
Recipe submitted by SparkPeople user MAIR_CEE.
Mix dry ingredients, mix liquid ingredients. Combine the 2 with a hand mixer then add nuts and carrots until everything is a typical cake batter.
Divide between 2 bread pans or 1 cake pan
Baking time varies... 45 to 60 minutes depending on the type of pan you use.
Serving Size: 4 oz.
Number of Servings: 18
Recipe submitted by SparkPeople user MAIR_CEE.