Bernice'S Carrot Cake

Name: Bernice'S Carrot Cake
Yield: 4 servings
Ingredients: 4 eggs; 1 c. vegetable oil; 2 c. self-rising flour (preferred); 2 tsp. baking powder; 2 tsp. baking soda; 1 tsp. salt; 2 tsp. cinnamon; 2 c. granulated sugar; 1/2 c. chopped nuts; 3 c. coarsely grated carrots; 1 tsp. vanilla

Vegetarian

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Ingredients

4 eggs ⓘ
1 c. vegetable oil ⓘ
2 c. self-rising flour (preferred) ⓘ
2 tsp. baking powder ⓘ
2 tsp. baking soda ⓘ
1 tsp. salt ⓘ
2 tsp. cinnamon ⓘ
2 c. granulated sugar ⓘ
1/2 c. chopped nuts ⓘ
3 c. coarsely grated carrots ⓘ
1 tsp. vanilla ⓘ

Instructions

Mix dry ingredients together.
Add oil and mix well.
Add eggs and vanilla next; blend thoroughly.
Add carrots and nuts last. Batter is enough for a 13 x 9-inch pan or three 8-inch pans.
Bake at 300° for 45 minutes.
May or may not need frosting; it's your choice.

Nutrition & Diet Analysis (per serving)

742 kcal 37% DV

Protein Fat Carbs

Macronutrients

Protein 9.9g 20% DV

Total Fat 29.8g 38% DV

Carbs 101.5g 37% DV

Fiber 8g 29% DV

Sugar 19.4g 39% DV

Electrolytes

Sodium 19545mg 100% DV

Potassium 1107.5mg 24% DV

Cholesterol 79.3mg 26% DV

Vitamins & Minerals

Vitamin A 1077mcg 100% DV

Vitamin C 12.9mg 14% DV

Calcium 1655.5mg 100% DV

Iron 6.3mg 35% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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