Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
53
High
Nutrition per serving
Calories750.4 kcal (38%)
Total Fat46.4 g (66%)
Carbs80.4 g (31%)
Sugars55.4 g (62%)
Protein7.2 g (14%)
Sodium399.3 mg (20%)
Fiber2.7 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
3 cupscarrot
grated
2 ½ cupsplain flour
2 tspcinnamon
¼ tspallspice
1 tspsalt
1 tspbaking soda
1 cupbrown sugar
½ cupwhite sugar
3eggs
1 cupvegetable oil
1 cupraisins
1 cupcrushed pineapple
Icing
Instructions
Step 1
Preheat oven to 180 and grease X3-3 20cm round cake pan + baking paper. Grate 2 carrots on small side of grater. Add Flour, cinnamon, allspice, salt, baking soda to bowl and whisk together. In a second bowl, beat brown sugar, white sugar, eggs and oil. Beat dry mixture slowly into wet mixture. Add carrots, pineapple and raisins to mix. Divide mixture into pans and bake for 25-30 minutes. Let cool completely. Mix butter, cream cheese and vanilla essence together. Add icing sugar and combine. Assemble the cake icing the centres of each layer. Ice sides and top. Press walnuts into sides if using. Allow to cool for 60 minutes in Fridge.
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