Carrot Cake
Categoría: Dessert
Ingredientes
- 1 1/2 c. Wesson oil
- 2 c. sugar
- 5 eggs
- 2 1/2 c. sifted plain flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 3 c. grated raw carrots
- 1 c. coarsely chopped nuts
- 8 oz. pkg. cream cheese
- 1 stick margarine
- 2 c. powdered sugar
- 1 tsp. vanilla
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Nutrición
Los valores son indicativos, coinciden con la base de datos de alimentos Open Food Facts. por 100 g
- 235kcalCalorías
- 4.1gProteínas
- 14.8gGrasas
- 21.3gCarbohidratos
- 19.1gAzúcares
- 0.37gSal
Instrucciones
1. Preheat oven to 325°.
2. Grease and flour 13 x 9-inch pan. Cream oil, sugar and eggs.
3. Sift dry ingredients and add to egg and sugar mixture.
4. Stir in carrots and nuts.
5. Pour into baking pan and bake 55 minutes or until top springs back or tester comes out clean.
6. Cool completely.
7. Frost.
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