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(2)
50 minutes
Prep: 10 minutes
Cook: 40 minutes
1809 calories per serving view nutrition facts
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| Cake | |||
| 1 1/2 | cups | vegetable oil | |
| 2 | cups | sugar | |
| 4 | large | eggs | beaten |
| 2 | cups | flour, all-purpose | |
| 1 | tablespoon | cinnamon | |
| 2 | teaspoons | baking soda | |
| 1 | teaspoon | salt | |
| 1 | pound | carrots | peeled, grated |
| 3/4 | cup | walnuts | or pecans chopped |
| Frosting | |||
| 8 | Oz | cream cheese | softened |
| 1/2 | cup | butter | softened |
| 1 | Pkg | powdered sugar | |
| 1 | teaspoon | vanilla extract | |
Cake:
Mix oil and sugar in large bowl with an electric mixer. Add eggs and beat until thick and lemon colored. Sift together flour, cinnamon, soda, and salt 3 times. Add to creamed mixture and mix well. Stir in carrots and nuts.
Pour into greased and floured 9 x 11inch pan. Bake 350 F, 30-40 minutes until toothpick inserted comes out clean. Cool. Frost.
Frosting:
Cream together cream cheese and butter. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth.
This was exactly what I was looking for...the traditional recipe for a moist, delicious cake. My 12-year-old daughter made it for her birthday. We thought it was awesome! We also used less powdered sugar (3/4 pkg). No wonder it won a blue ribbon!!
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Excellent & easy recipe. I added powdered sugar to taste for frosting.
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| % Daily Value* | |
| Total Fat 125.0g | 192% |
| Saturated Fat 28.0g | 138% |
| Trans Fat 0.0g | |
| Cholesterol 273mg | 91% |
| Sodium 1177mg | 49% |
| Total Carbohydrate 163.0g | 54% |
| Dietary Fiber 7.0g | 29% |
| Sugars 106.0g | |
| Protein 20.0g | 39% |
| Vitamin A | 401% | Vitamin C | 13% | |
| Calcium | 11% | Iron | 30% |
* 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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For Diabetics and their families, a chart with equivalents for sugar substitutes to aid in preparing recipes....
When I read this recipe I thought I was going to be a winner and it was. I made one change which was I cooked it for four hours at 300 degrees F. instead of at the temperature and time suggested. I find this makes the lamb more tender. The Feta cheese disappeared but could be tasted to some degree. This is an excellent recipe that we will make on a regular basis.
A delightful gourmet recipe brought to you by Real Food Direct
