Carrot Cake
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Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories662.8 kcal (33%)
Total Fat43.6 g (62%)
Carbs66.5 g (26%)
Sugars52.3 g (58%)
Protein4.8 g (10%)
Sodium275.8 mg (14%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
4eggs
1 ¼ cupsvegetable oil
2 cupswhite sugar
or 1 brown and 1 white
3 teaspoonsvanilla extract
2 cupsall-purpose flour
2 teaspoonsbaking soda
2 teaspoonsbaking powder
½ teaspoonsalt
3 teaspoonsground cinnamon
¼ teaspoonnutmeg
3 cupsgrated carrots
1 cupchopped pecans
¾ cupcanola oil
½ cupapple sauce
Frosting
Instructions
Step 1
Preheat oven to 350ºF. Grease and flour a 9x13 inch pan.
Step 2
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Step 3
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Frosting
Step 4
In medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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