Connie's Carrot Cake Recipe
Servings: 12
Ingredients
- 1 c. Oil
- 1 c. Sugar
- 1 c. Sugar, brown
- 1 tsp Vanilla
- 4 x Large eggs
- 2 c. Flour, whole wheat
- 1/3 c. Lowfat milk, dry skim
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Baking pwdr
- 2 tsp Cinnamon, grnd
- 3 c. Carrots, shredded
- 1 c. Pecans, minced
Directions
- In large bowl, blend oil and sugars on low till well mixed. Add in vanilla.
- Beat in Large eggs, one at a time, blending well after each addition. Stir together dry ingredients and add in to egg mix till well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or possibly fluted pan. Bake at 350 degrees for 50-60 min. Cold in pan, then top with powdered sugar or possibly frosting of your choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 12 servings | |
| Calories 444 | |
| Calories from Fat 207 | 47% |
| Total Fat 23.61g | 30% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.47g | |
| Cholesterol 70mg | 23% |
| Sodium 455mg | 19% |
| Potassium 192mg | 5% |
| Total Carbs 54.8g | 15% |
| Dietary Fiber 2.1g | 7% |
| Sugars 36.57g | 24% |
| Protein 5.19g | 8% |
