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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (169g) Recipe makes 12 servings |
||
| Calories 684 | ||
| Calories from Fat 376 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.9g | 64% | |
| Saturated Fat 8.7g | 43% | |
| Monounsaturated Fat 10.7g | ||
| Polyunsaturated Fat 20.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 88mg | 29% | |
| Sodium 495mg | 20% | |
| Potassium 189mg | 5% | |
| Total Carbohydrate 73.9g | 24% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 54.6g | ||
| Protein 6.6g | 13% | |
Kathy's Carrot Cake
SERVES 12 , 1 13x9x2 cake
Ingredients
- 4 eggs
- 1 1/2 cups oil
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 3 cups grated carrots (don't skimp)
- 1 cup chopped walnuts
- 3 ounces cream cheese (room temp.)
- 2 cups powdered sugar
- 1/4 cup butter (room temp.)
- 1 teaspoon vanilla
Directions
1
In large bowl beat the eggs, oil and sugar.2
Add flour, baking soda, cinnamon,salt and mix well.3
Add grated carrots and walnuts, mix well, pour into a 13x9x2 inch pan that has been greased and floured.4
Bake at 350 degrees for approx.5
50 minutes.6
Do not over bake.7
Cool completely.8
Frost.9
Cream Cheese Frosting: In small bowl: cream cheese, powdered sugar, butter and vanilla.10
Beat until smooth, frost.
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Featured Reviews for This Recipe
From: Nana in Texas
On Apr 17, 2008
I had some carrots I needed to do something with and decided to make this cake. Me and my husband just LOVE it!! However, I used a store bought cream cheese icing to save time, but it was wonderful. Thanks for sharing it.
From: Sackville
On Jul 7, 2006
A great carrot cake, or at least that's what the people at work fighting over the last slice said! I don't normally make carrot cake but this one was nice as it was very moist. From the cook's point of view, I liked that it didn't have any 'extra' ingredients like pineapple so I could just use up what was in my cupboard.
From: Evie*
On Aug 30, 2004
This carrot cake is delicious, very light and moist..I used pecans in place of the walnuts and made a little more frosting than stated. Easy to follow instructions. Thanks for sharing.
From: Kat in Texas
On Jan 9, 2003
We loved this cake! Last month, my sister served a store-bought carrot cake which, to me, was this heavy, too-sweet, AWFUL glob, but my husband went gaga for it. So I decided to bake him a better one. I chose this recipe because of ease to make & simplicity of the ingredients (ie, no raisins, coconut, pineapple, etc.) It was light, moist & nicely spiced. I used pecans rather than walnuts & ended up doubling the frosting — the amt in the recipe did not seem to be enough for a 9x13 cake. Personal preference, I guess. It was very good & very easy! Thanks!
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