Large Carrot Cake

Name: Large Carrot Cake
Prep time: 15 min
Cook time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 3 c. self-rising flour; 2 c. sugar; 1 1/2 c. Wesson oil; 2 c. grated carrots; 4 eggs; 1 Tbsp. cinnamon; 3/4 c. chopped pecans

Vegetarian

Prep: 15 min Cook: 60 min Serves: 12 Cuisine: American

A moist and flavorful carrot cake with warm cinnamon and crunchy pecans, perfect for celebrations or teatime, appealing to those who love classic, hearty desserts.

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Ingredients

3 c. self-rising flour ⓘ
2 c. sugar ⓘ
1 1/2 c. Wesson oil ⓘ
2 c. grated carrots ⓘ
4 eggs
1 Tbsp. cinnamon ⓘ
3/4 c. chopped pecans ⓘ

Instructions

Beat the eggs until well combined.
Add sugar, self-rising flour, cinnamon, and Wesson oil; mix well.
Fold in grated carrots and chopped pecans; mix until evenly incorporated.
Pour batter into a greased tube pan.
Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before frosting with cream cheese icing.

Nutrition & Diet Analysis (per serving)

588 kcal 29% DV

Protein Fat Carbs

Macronutrients

Protein 10.3g 21% DV

Total Fat 26.9g 35% DV

Carbs 81.2g 30% DV

Fiber 10.4g 37% DV

Sugar 17.2g 34% DV

Electrolytes

Sodium 218mg 9% DV

Potassium 986.5mg 21% DV

Cholesterol 65.8mg 22% DV

Vitamins & Minerals

Vitamin A 872.3mcg 97% DV

Vitamin C 13.2mg 15% DV

Calcium 183mg 14% DV

Iron 3.8mg 21% 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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