Directions:
- Mix the sugar and vegetable oil together. The sugar will start to dissolve and add the vanilla then add the eggs one at a time. This is much wetter than creamed butter and sugar together and helps make the carrot cake moist.
- Next add in the flour, salt, baking soda and powder and your spices. After those are combined mix in the nuts and grated carrots.
- You can grate the carrots by hand or with a food processor. Peel them and cut off the top and bottom before grating for the cake. I usually grate by hand because the food processor grates the carrots finer than I like.
- Bake at 350 Farheinet in a 9x13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.75 Kcal (589 kJ) | ||
| Calories from fat | 79.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 14% | |
|---|---|---|---|
| Cholesterol | 13.64mg | 5% | |
| Sodium | 227.22mg | 9% | |
| Potassium | 80.75mg | 2% | |
| Total Carbs | 14.37g | 5% | |
| Sugars | 7.3g | 29% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 37.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 385.59 Kcal (1614 kJ) | ||
| Calories from fat | 218.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.32g | 14% | |
|---|---|---|---|
| Cholesterol | 37.37mg | 5% | |
| Sodium | 622.48mg | 9% | |
| Potassium | 221.22mg | 2% | |
| Total Carbs | 39.38g | 5% | |
| Sugars | 20.01g | 29% | |
| Dietary Fiber | 3.07g | 4% | |
| Protein | 5.38g | 4% | |
| Vitamin C | 1.3mg | 1% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 1.7mg | 3% | |
| Calcium | 103.7mg | 4% | |
* 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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