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1 hours
Prep: 15 minutes
Cook: 50 minutes
1232 calories per serving view nutrition facts
1 cake
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| 1 | cup | vegetable oil | |
| 1 | teaspoon | baking soda | |
| 1 | cup | sugar | |
| 1 | teaspoon | salt | |
| 1 | cup | brown sugar | |
| 1 | teaspoon | baking powder | |
| 1 | teaspoon | vanilla extract | |
| 2 | teaspoons | cinnamon | |
| 4 | large | eggs | |
| 3 | cups | carrots | shredded |
| 2 | cups | flour, all-purpose | wheat |
| 1 | cup | walnuts | chopped |
| 1/3 | cup | milk, skim, (non fat) powder |
In large bowl, blend oil and sugars on low until well mixed.
Add vanilla.
Beat in eggs, one at a time, blending well after each addition.
Stir together dry ingredients and add to egg mixture until well blended.
Stir in walnuts and carrots by hand.
Pour batter into well greased and floured 10 inch tube pan or fluted pan.
Bake at 350 degrees F for 50-60 minutes.
Cool in pan, then top with powdered sugar or frosting of your choice.
| % Daily Value* | |
| Total Fat 79.0g | 121% |
| Saturated Fat 10.0g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 896mg | 37% |
| Total Carbohydrate 114.0g | 38% |
| Dietary Fiber 7.0g | 28% |
| Sugars 59.0g | |
| Protein 23.0g | 46% |
| Vitamin A | 328% | Vitamin C | 11% | |
| Calcium | 19% | Iron | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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