Nutritional Info

Nutrition Facts

Serving Size 1 (168g)

Calories 486
Calories from Fat 208 (43%)
Amount Per Serving %DIV
Total Fat 23.1g 36%
Saturated Fat 7g 35%
Monounsaturated Fat 11.6g
Polyunsaturated Fat 4.6g
Trans Fat 0.0g
Cholesterol 88.5mg 30%
Sodium 456.9mg 20%
Potassium 105.3mg 2%
Total Carbohydrate 61.9g 21%
Dietary Fiber 1.3g 5%
Sugars 40g
Protein 5.9g 12%

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Recipe Description
Absolutely the best carrot cake you will ever eat must try !
Prep time
25 min
Cook time
50 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
2 Cup(c)  all purpose flour
4   eggs
3 Teaspoon(t)  vanilla extract
1 Cup(c)  sugar
1 Cup(c)  brown sugar
1 Can(cn)  pineapple 8 oz drained
2 Teaspoon(t)  baking soda
2 Teaspoon(t)  baking powder
3 Cup(c)  carrots grated
1/2 Teaspoon(t)  salt
3 Teaspoon(t)  ground cinnamon
1 Cup(c)  chopped walnuts
1/4 Teaspoon(t)  nutmeg
3/4 Cup(c)  canola oil
1/2 Cup(c)  applesauce unsweetend
8 Ounce(oz)  cream cheese softened
1/2 Cup(c)  butter
3 1/2 Cup(c)  powdered sugar
1 Teaspoon(t)  vanilla


Preheat oven to 350 degrees F.

Grease and flour a 9x13 inch pan or two 9 inch cake pans.

In a large bowl, combine eggs, oil, sugars, pineapple, applesauce, and 3 teaspoons vanilla.

Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans.

Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Additional notes

Use large cheese grate on carrots. Otherwise carrots to fine and tend to lump together in ball.

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