Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Carrot | 1 medium (61g) | 25 |
| Pecan | 1 half (4g) | 20 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 cups of flour
- 1 1/4 cup of brown sugar, packed
- 1 cup of carrots, finely shredded
- 1/2 cup of vegetable oil
- 1/3 cup of water
- 1/2 cup of pecans, chopped
- 2 teaspoons of baking powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 eggs
- 1 cup of strawberries, finely chopped
- =
Directions
Preheat your oven to 350ºF. Grease and
flour 12 cup Bundt cake pan.
Beat all ingredients except strawberries
in large bowl on low speed 45 seconds, scraping bowl constantly.
Beat on medium speed 2 minutes, scraping bowl occasionally.
Fold in strawberries, pour into pan.
Bake 45 to 55 minutes or until tooth pick inserted in center comes out clean.
Cool several minutes, remove from pan.