Carrot Cake
카테고리: Dessert
재료
- 2 1/2 c. self-rising flour
- 2 c. sugar
- 4 whole eggs (large)
- 1 1/2 c. cooking oil (I use Wesson)
- 1 1/2 tsp. pumpkin pie spice (stir into flour)
- 1 tsp. vanilla
- 2 c. grated carrots
- 1 c. finely chopped nuts
Advertisement
영양정보
치료 목적이 아닌 가이드라인입니다. Open Food Facts 식품 데이터베이스에서 일치시켜匹配된 값입니다. 100 g당
- 235kcal칼로리
- 4.1g단백질
- 14.8g지방
- 21.3g탄수화물
- 19.1g당류
- 0.37g나트륨
설명
1. Cream sugar and eggs until thick and lemon colored.
2. Slowly add oil while beating at medium speed.
3. Add flour slowly, scraping down sides of bowl.
4. As you beat, add vanilla.
5. Stir in by hand nuts and carrots.
6. Pour batter into 3 greased and floured 8-inch pans.
7. Bake 30 to 35 minutes at 325°.
8. Frost with cream.
Advertisement
