Directions:
- Trim one short end of the pound cake (discard the end), then cut a wedge off each side as shown.
- Attach the wedges to each other with frosting (crust sides together), then attach to the trimmed cake.
- Mix the remaining frosting with the yellow and red food coloring. Spread over the cake.
- Arrange the jelly beans on the cake in tight rows.
- Trim the sour straws to various lengths, then gently stick into the top of the cake.
- Photograph by Antonis Achilleos
- /content/dam/images/food/fullset/2011/3/2/2/RX-FNM_040111-Piece-Of-Cake-001_s4x3.jpg How to Make Carrot Cake
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7424.45 Kcal (31085 kJ) | ||
| Calories from fat | 775.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.18g | 133% | |
|---|---|---|---|
| Cholesterol | 249.48mg | 83% | |
| Sodium | 5101.26mg | 213% | |
| Potassium | 521.64mg | 11% | |
| Total Carbs | 1650.36g | 550% | |
| Sugars | 970.21g | 3881% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 39.12g | 78% | |
| Iron | 13.6mg | 76% | |
| Calcium | 1274.6mg | 127% | |
| Amount Per 100 g | |||
| Calories | 372.09 Kcal (1558 kJ) | ||
| Calories from fat | 38.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 133% | |
|---|---|---|---|
| Cholesterol | 12.5mg | 83% | |
| Sodium | 255.66mg | 213% | |
| Potassium | 26.14mg | 11% | |
| Total Carbs | 82.71g | 550% | |
| Sugars | 48.62g | 3881% | |
| Dietary Fiber | 0.23g | 18% | |
| Protein | 1.96g | 78% | |
| Iron | 0.7mg | 76% | |
| Calcium | 63.9mg | 127% | |
* 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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