CARROT CAKE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

1 cup oil
1/2 cup buttermilk
2 cups sugar
4 eggs — beaten
2 cups flour
2 teaspoons cinnamon
2 teaspoons soda
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
3 cups carrots — grated
1 cup pecans — chopped

Beat oil and sugar. Add eggs and milk. Beat well. Add dry ingredients to egg mixture. Fold in carrots and nuts. Place in long cake pan.

Bake at 350° for 1 hour. Bake for 30 minutes if in layers – or until tester comes out clean.
Blend frosting ingredients together and spread on cooled layer cake. Use 1/2 recipe for long cake pan.


Per Serving (excluding unknown items): 5646 Calories; 315g Fat (49.2% calories from fat); 68g Protein; 664g Carbohydrate; 29g Dietary Fiber; 852mg Cholesterol; 2596mg Sodium. Exchanges: 14 Grain(Starch); 3 1/2 Lean Meat; 7 1/2 Vegetable; 1/2 Non-Fat Milk; 59 1/2 Fat; 27 Other Carbohydrates.

NOTES: From Mother.

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