Photo: David Holifield
Carrot Cake
9 ingredients
Serves 8
openrecipes
This recipe I found in an American recipe book, uses sunflower oil to make a deliciously moist carrot cake.
Estimated Nutrition (whole recipe, rough)
922
Calories
23g
Protein
36g
Fat
127g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | 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
- 125g self-raising flour
- 125g soft (brown) sugar
- 125g carrots; peeled and finely grated
- 100ml sunflower oil
- 2 medium eggs
- 1 tsp cinnamon
- a pinch of salt
- 28g desiccated coconut (optional)
- 28g walnuts chopped (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes