Directions:
- Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
- Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
- Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.42 Kcal (1844 kJ) | ||
| Calories from fat | 269.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.98g | 46% | |
|---|---|---|---|
| Cholesterol | 69.75mg | 23% | |
| Sodium | 311.31mg | 13% | |
| Potassium | 180.06mg | 4% | |
| Total Carbs | 38.07g | 13% | |
| Sugars | 19.55g | 78% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 7.46g | 15% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1mg | 6% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 391.26 Kcal (1638 kJ) | ||
| Calories from fat | 239.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.63g | 46% | |
|---|---|---|---|
| Cholesterol | 61.97mg | 23% | |
| Sodium | 276.56mg | 13% | |
| Potassium | 159.96mg | 4% | |
| Total Carbs | 33.82g | 13% | |
| Sugars | 17.37g | 78% | |
| Dietary Fiber | 2.41g | 11% | |
| Protein | 6.63g | 15% | |
| Vitamin C | 1.4mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.9mg | 6% | |
| Calcium | 36.1mg | 4% | |
* 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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