Connie's Carrot Cake Recipe

Name: Connie's Carrot Cake
Ingredients: 1 c. Oil; 1 c. Sugar; 1 c. Sugar, brown; 1 tsp Vanilla; 4 x Large eggs; 2 c. Flour, whole wheat; 1/3 c. Lowfat milk, dry skim; 1 tsp Baking soda; 1 tsp Salt; 1 tsp Baking pwdr; 2 tsp Cinnamon, grnd; 3 c. Carrots, shredded; 1 c. Pecans, minced

by Global Cookbook

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Servings: 12

Ingredients

Cost per serving $0.69 view details

1 c. Oil
1 c. Sugar
1 c. Sugar, brown
1 tsp Vanilla
4 x Large eggs
2 c. Flour, whole wheat
1/3 c. Lowfat milk, dry skim
1 tsp Baking soda
1 tsp Salt
1 tsp Baking pwdr
2 tsp Cinnamon, grnd
3 c. Carrots, shredded
1 c. Pecans, minced

Directions

In large bowl, blend oil and sugars on low till well mixed. Add in vanilla.
Beat in Large eggs, one at a time, blending well after each addition. Stir together dry ingredients and add in to egg mix till well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or possibly fluted pan. Bake at 350 degrees for 50-60 min. Cold in pan, then top with powdered sugar or possibly frosting of your choice.

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Amount Per Serving	%DV
Serving Size 132g
Recipe makes 12 servings
Calories 444
Calories from Fat 207	47%
Total Fat 23.61g	30%
Saturated Fat 2.25g	9%
Trans Fat 0.47g
Cholesterol 70mg	23%
Sodium 455mg	19%
Potassium 192mg	5%
Total Carbs 54.8g	15%
Dietary Fiber 2.1g	7%
Sugars 36.57g	24%
Protein 5.19g	8%

Connie's Carrot Cake Recipe

Ingredients