Directions:
- In large bowl, combine sugar and cooking oil. Beat in egg yolks; add water and beat well.
- Sift together dry ingredients and add to egg mixture. Fold in carrots and nuts. Beat egg whites till stiff and fold into mixture.
- Bake in a greased and floured 10 or 12 cup Bundt Pan at 350 for 60-70 minutes or until cake tests done.
- Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with vanilla or cream cheese glaze or frosting (Wal-Mart has a dairy-free white frosting that works great!).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 623.71 Kcal (2611 kJ) | ||
| Calories from fat | 366.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.7g | 63% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 827.65mg | 34% | |
| Potassium | 274.17mg | 6% | |
| Total Carbs | 60.89g | 20% | |
| Sugars | 26.03g | 104% | |
| Dietary Fiber | 5.8g | 23% | |
| Protein | 7.98g | 16% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 149.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 421.14 Kcal (1763 kJ) | ||
| Calories from fat | 247.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.48g | 63% | |
|---|---|---|---|
| Cholesterol | 36.84mg | 18% | |
| Sodium | 558.84mg | 34% | |
| Potassium | 185.13mg | 6% | |
| Total Carbs | 41.12g | 20% | |
| Sugars | 17.58g | 104% | |
| Dietary Fiber | 3.92g | 23% | |
| Protein | 5.39g | 16% | |
| Vitamin C | 0.7mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2mg | 16% | |
| Calcium | 101mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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