Directions:
- Allow eggs to stand at room temperature for 30 minutes.
- Meanwhile, grease and flour two 9x1 1/2 inch round cake pans; set pans aside.
- In a large mixing bowl stir together flour, sugar, baking powder, cinnamon and baking soda.
- In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans.
- Bake at 350 oven for 30-35 minutes or until wooden toothpick inserted near centers comes out clean.
- Cool on wire racks for 10 minutes. Remove from pans. Cool completely on racks.
- Frost tops and side with frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the fridge for up to 3 days.
- *The carrots need to be finely shredded or they may sink to the bottom of pan during baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 759.02 Kcal (3178 kJ) | ||
| Calories from fat | 406.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.19g | 70% | |
|---|---|---|---|
| Cholesterol | 109.12mg | 36% | |
| Sodium | 194.07mg | 8% | |
| Potassium | 544.46mg | 12% | |
| Total Carbs | 82.25g | 27% | |
| Sugars | 43.2g | 173% | |
| Dietary Fiber | 5.21g | 21% | |
| Protein | 10.61g | 21% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1.8mg | 10% | |
| Calcium | 134.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 338.17 Kcal (1416 kJ) | ||
| Calories from fat | 181.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.14g | 70% | |
|---|---|---|---|
| Cholesterol | 48.62mg | 36% | |
| Sodium | 86.46mg | 8% | |
| Potassium | 242.58mg | 12% | |
| Total Carbs | 36.65g | 27% | |
| Sugars | 19.25g | 173% | |
| Dietary Fiber | 2.32g | 21% | |
| Protein | 4.73g | 21% | |
| Vitamin C | 1.8mg | 7% | |
| Vitamin A | 0.3mg | 21% | |
| Iron | 0.8mg | 10% | |
| Calcium | 60.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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