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1 hours
Prep: 20 minutes
Cook: 60 minutes
402 calories per serving view nutrition facts
12 servings
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| 1 | cup | vegetable oil | |
| 1 | cup | sugar | |
| 1 | cup | brown sugar | |
| 1 | teaspoon | vanilla extract | |
| 4 | large | eggs | |
| 2 | cups | whole wheat flour | |
| 1/3 | cup | milk, skim, (non fat) powder | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | baking powder | |
| 2 | teaspoons | cinnamon | |
| 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 350 degrees F for 50-60 minutes.
Cool in pan, then top with powdered sugar or frosting of your choice.
| % Daily Value* | |
| Total Fat 26.0g | 41% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 299mg | 12% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 4.0g | 17% |
| Sugars 20.0g | |
| Protein 8.0g | 17% |
| Vitamin A | 109% | Vitamin C | 4% | |
| Calcium | 7% | Iron | 9% |
* 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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