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Scrumptious Carrot Cake

 

Scrumptious Carrot Walnut Cake
Serves 16
If you're looking for a cake to satisfy your dessert-fix, this is it! Simple to make, this moist and not-too-sweet carrot cake is perfect for afternoon tea, picnics, or for after supper. Keep on hand in the freezer for those late notice company visits or to take to a meeting. Kids will love it too!
Print
3532 calories
399 g
372 g
208 g
42 g
148 g
916 g
1881 g
235 g
0 g
47 g
Nutrition Facts
Serving Size
916g
Servings
16
Amount Per Serving
Calories 3532
Calories from Fat 1788
% Daily Value *
Total Fat 208g
320%
Saturated Fat 148g
740%
Trans Fat 0g
Polyunsaturated Fat 29g
Monounsaturated Fat 18g
Cholesterol 372mg
124%
Sodium 1881mg
78%
Total Carbohydrates 399g
133%
Dietary Fiber 15g
59%
Sugars 235g
Protein 42g
Vitamin A
562%
Vitamin C
22%
Calcium
62%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup coconut oil
  2. 2 eggs
  3. 1 cup organic brown sugar
  4. 3/4 teaspoons pure vanilla extract
  5. 1 1/2 cups Cup 4 Cup gluten free flour or all-purpose flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. 1/8 teaspoon Celtic or sea salt
  9. 1 teaspoon cinnamon
  10. 1/4 teaspoon ground cardamom
  11. 1 teaspoon lemon or orange zest
  12. 1 1/2 cups grated carrots
  13. 1/2 cup coarsely chopped walnuts
  14. 1-2 tablespoons powdered sugar for dusting top
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease 8 or 9 inch square baking dish.
  3. In medium bowl, combine all dry ingredients; set aside.
  4. In large bowl, beat eggs with whisk.
  5. Add coconut oil, brown sugar, and vanilla and whisk until well blended.
  6. By thirds, beat in dry ingredients until well blended.
  7. Fold in carrots and walnuts.
  8. Pour into prepared pan.
  9. Bake in 350 degrees about 40 to 45 minutes until a toothpick inserted in center is clean and top springs back.
  10. Cool cake completely.
  11. Invert onto cake platter and cut into 16 even pieces (4x4).
  12. Lightly dust with powdered sugar through mesh strainer
Notes
  1. Note: check for spring in center of cake and cake is pulling away from sides of pan as toothpick test make come out clean while cake is still not done.
  2. To freeze: be sure cake has cooled completely. Wrap tightly in parchment paper and then slip into a freezer bag. Thaw in refrigerator and let sit out 30 minutes before serving. Dust with powdered sugar just before serving.
beta
calories
3532
fat
208g
protein
42g
carbs
399g
more
Kat Maeda https://katmaeda.com/
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