RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4972
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| Recipe Name: |
Carrot Cake - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$1.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Trace outer lip of cake pans on parchment paper. Fold paper in half & cut. Fold in half & use as a collar. If it doesn't go around, do another & put between 1st collar. Place bottom in crease up on sides. Make sure bottom is slightly larger than mold.
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Ingredients:
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Directions:
Mix using paddle & speed #1; mix eggs carrots, oil, & sugar. Sift flour, cinnamon, baking soda, salt, baking powder. Add dry ingredients to mix. Add nuts, if using.
Carefully line 2, 9-inch pans with double parchment paper. Pour in batter, split between the 2 pans.
Bake at 375 degrees for 45 minutes on a sheet pan. Use stick test for doneness. |
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| Nutrition per Serving: |
| Calories: |
465 |
Total Carbs: |
32.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
211.0 |
Fat: |
33.5 |
Protein: |
10.61 |
| Fiber: |
4.45 |
Sodium: |
998.50 |
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