Carrot Cake
80 mins (prep 30, cooking 50)
21 ingredients
12 servings
I have changed this adopted recipe quite a bit. Originally, it called for all whole wheat flour, and that sounded really heavy for the cake. I added nutmeg and cloves, and when the batter was extremely thick, I added the can of crushed pineapple, because I like pineapple in cheesecake. I have also added a frosting. My DIL, who loves carrot cake, loved this cake.

Categories:  quick-breads , muffins , sweet , cakes , oven , taste~mood , breads , equipment , <-4-hours , time-to-make , dessert ,
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Serving Size (205.31 g)
Servings 12
Amount per Serving
Calories 692.63 Calories from Fat 314.1
% Daily Value *
Total Fat 34.9g 644.22%
Saturated Fat 4.84g 290.59%
Trans Fat 0.08g %
Cholesterol 6.15mg 24.6%
Sodium 2148.76mg 1074.38%
Total Carbohydrate 94.51g 378.05%
Dietary Fiber 3.49 g 167.61%
Sugars 79.89 g %
Protein 5.8g 139.3%
Vitamin A 9952.39IU% Vitamin C 3.76mg%
Calcium 109.86mg% Iron 1.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground nutmeg, ground cloves, crushed pineapple with juice