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Carrot Cake |
| Yield: 12 servings |
Ingridients:
1 cup oil, sunflower
1 cup sugar, granulated
1 cup brown sugar
1 teaspoon vanilla extract, imitation, no alcohol
4 single egg, large
2 cup flour, wheat
1/3 cup dry milk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon cinnamon
3 cup carrots, shredded
1 cup walnuts |
Preparation:
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" 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. |
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|
|
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| Proximates |
|
|
| Water |
g |
41.68 |
| Energy |
kcal |
509 |
| Protein |
g |
8 |
| Total lipid (fat) |
g |
27.82 |
| Ash |
g |
2.29 |
| Carbohydrate, by difference |
g |
59.77 |
| Fiber, total dietary |
g |
2.4 |
| Minerals |
|
|
| Calcium, Ca |
mg |
158 |
| Iron, Fe |
mg |
1.29 |
| Magnesium, Mg |
mg |
41 |
| Phosphorus, P |
mg |
189 |
| Potassium, K |
mg |
435 |
| Sodium, Na |
mg |
376 |
| Zinc, Zn |
mg |
0.93 |
| Copper, Cu |
mg |
0.276 |
| Manganese, Mn |
mg |
0.66 |
| Selenium, Se |
mcg |
11.9 |
| Vitamins |
|
|
| Vitamin C |
mg |
4.1 |
| Thiamin |
mg |
0.123 |
| Riboflavin |
mg |
0.226 |
| Niacin |
mg |
0.856 |
| Pantothenic acid |
mg |
0.487 |
| Vitamin B-6 |
mg |
0.149 |
| Folate |
mcg |
24 |
| Vitamin B-12 |
mcg |
0.37 |
| Vitamin A, IU |
IU |
9105 |
| Vitamin E |
mg_ATE |
9.757 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
4.314 |
| Fatty acids, total monounsaturated |
g |
5.304 |
| Fatty acids, total polyunsaturated |
g |
16.837 |
| Cholesterol |
mg |
10 |
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