Carrot Cake
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Nutrition per recipe
Calories16785.6 kcal (839%)
Total Fat823.3 g (1176%)
Carbs2303.2 g (886%)
Sugars2037.2 g (2264%)
Protein124.9 g (250%)
Sodium7587.9 mg (379%)
Fiber32.6 g (116%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
CAKE
2 cupsflour
2 tspbaking soda
½ tspsalt
2 tspcinnamon
3eggs
2 cupssugar
¾ cupoil
¾ cupbuttermilk
2 tspvanilla
2 cupsgrated carrot
1 x 8 ozcan crushed pineapple
drained
3.5 ozcoconut
1 cupchopped pecans
or walnuts
BUTTERMILK GLAZE
FROSTING
Instructions
Step 1
Bake CAKE at 350°F in 3 greased & parchment-lined 9” pans for 25–30 mins.
Step 2
Bring GLAZE ingredients to a boil and cook for 4 minutes. Stir often. While cake is warm, drizzle glaze over cakes (still in pans), let sit 15 mins, then cool completely.
Step 3
Frost and chill. Best the next day!
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