Random Article
Carrot Cake
Cite This!
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Carrot Cake." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/carrot-cake-recipe.htm> 07 September 2008.
Carrot Cake
Yield: Makes 8 servings
Ingredients:
4
eggs
1-1/4
cups vegetable oil
2
cups all-purpose flour
1-1/2
cups sugar
2
teaspoons baking powder
2
teaspoons ground cinnamon
1
teaspoon baking soda
1/4
teaspoon salt
2-1/2
cups shredded carrots (about 7 medium)
1
cup coarsely chopped pecans or walnuts
Cream Cheese Icing (recipe follows)
Preparation:
1.
Preheat oven to 350°F. Grease and flour 13X9-inch baking pan.
2.
Beat eggs and oil in small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan.
3.
Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool cake completely in pan on wire rack.
4.
Prepare Cream Cheese Icing. Spread over cooled cake. Garnish as desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 729 mg |
| Protein | 11 g |
| Fiber | 3 g |
| Carbohydrate | 143 g |
| Cholesterol | 138 mg |
| Total Fat | 79 g |
| Calories | 1297 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 9 |
| Fat | 14 |
This recipe appears in: Cakes
