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1 hours
Prep: 20 minutes
Cook: 60 minutes
1415 calories per serving view nutrition facts
1 cake
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| 1 | cup | vegetable oil | |
| 1 | cup | sugar | |
| 1 | cup | sugar | brown |
| 1 | teaspoon | vanilla extract | |
| 4 | large | eggs | |
| 2 | cups | flour, all-purpose | wheat |
| 1/3 | cup | milk | dry skim |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | baking powder | |
| 2 | teaspoons | cinnamon, ground | |
| 3 | cups | carrots | shredded |
| 1 | cup | walnuts | chopped |
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 350F for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice.
| % Daily Value* | |
| Total Fat 79.0g | 122% |
| Saturated Fat 10.0g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 874mg | 36% |
| Total Carbohydrate 162.0g | 54% |
| Dietary Fiber 7.0g | 28% |
| Sugars 107.0g | |
| Protein 22.0g | 44% |
| Vitamin A | 329% | Vitamin C | 11% | |
| Calcium | 15% | 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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Delicious! Really delicious. Next time I want to try making them with some other vegetables. One little pointer about the stock used: I used the water I'd soaked the mushrooms in, and I only needed about 1/2 C, not the whole 2 C recommended. Also, when I added the stock to the hot oil, it spattered like crazy, so it's probably safer to turn the heat off first. I used just 1 T of oil in the pan and it worked fine.
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