By Pat Conroy
Carrot Cake
6 steps
Prep:10minCook:1h
My favorite carrot cake recipe that I love to pair with carrot marmalade and brown sugar bourbon whip cream. This recipe yields one 6” cake
Updated at: Thu, 17 Aug 2023 08:03:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Nutrition per serving
Calories3082.8 kcal (154%)
Total Fat181.5 g (259%)
Carbs341.9 g (131%)
Sugars207.7 g (231%)
Protein30.8 g (62%)
Sodium2747.6 mg (137%)
Fiber11.3 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
1. Add sugar and oil to mixer fitted with paddle attachment and mix to combine.
Step 2
2. Add eggs one at a time allowing each egg to fully incorporate before adding the next.
Step 3
3. Add sifted dry ingredients.
SieveStep 4
4. As the dry ingredients mix in add shredded carrots.
Step 5
5. Mix till everything is combined and no dry spots remain.
Step 6
6. Pour into prepared 6” cake pan and bake at 350 until a inserted knife comes out clean. (Around 60mins)
Cake Pan
Knife
OvenHeatNotes
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Delicious
Easy
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