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Nutrition Facts
Serving Size 1 (172g) Recipe makes 8 servings
Calories 503
Calories from Fat 273		(54%)
Amount Per Serving		%DV
	Total Fat 30.4g	46%
	Saturated Fat 5.0g	24%
	Monounsaturated Fat 12.8g
	Polyunsaturated Fat 10.9g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 771mg		32%
Potassium 385mg		11%
Total Carbohydrate 53.5g		17%
	Dietary Fiber 5.1g	20%
	Sugars 28.7g
Protein 7.7g		15%
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Carrot Cake

Recipe #250653 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Messy44
Sep 3, 2007

This is my standard carrot cake recipe. I cannot remember where the recipe came from but I have been making this for years. Very dense and moist. I store it in the refrigerator. Not the best for you, but really good!

SERVES 8 , 1 layer cake (change servings and units)

Ingredients

1 cup oil
1 cup brown sugar
4 eggs
3 cups grated carrots
1 teaspoon vanilla
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)

Directions

1
Preheat oven to 350. Grease and flour two 8 inch round cake pans.
2
Beat oil and brown sugar, add eggs one at a time and beat until fluffy.
3
Add carrots and vanilla. Stir.
4
Combine dry ingredients in separate bowl, stir with wire whisk to sift.
5
Add dry ingredients to carrot mixture. Stir just until incorporated. Pour into prepared pans, dividing equally between the two.
6
Bake side by side on same rack in preheated oven. 45 minutes or until toothpick comes out almost clean.
7
Cool on racks. Frost with cream cheese icing or white icing of your choice.