Carrot Cake
Catégorie: Dessert
Ingrédients
- 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
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 235kcalCalories
- 4.1gProtéines
- 14.8gGras
- 21.3gGlucides
- 19.1gSucres
- 0.37gSel
Instructions
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.
