Quick Carrot Cake Recipe

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Quick Carrot Cake
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Ingredients:

Directions:

  1. Mix cake as directed on the box.
  2. Add the pudding, vanilla and OJ - mix well.
  3. Dust the shredded carrots that you have roughly chopped and the raisins with cornstarch- Add to batter.
  4. Pour into a 9 X 13 pan that you have sprayed w/ your choice of coating.
  5. Bake 325 for aprox 35 min- until golden and set in the middle.
  6. Serve as is or top w/ a cream cheese frosting.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 119.86 Kcal (502 kJ)
Calories from fat 10.8 Kcal
% Daily Value*
Total Fat 1.2g 2%
Cholesterol 4.4mg 1%
Sodium 49.94mg 2%
Potassium 280.66mg 6%
Total Carbs 27.49g 9%
Sugars 14.89g 60%
Dietary Fiber 1.7g 7%
Protein 1.38g 3%
Vitamin C 10.1mg 17%
Vitamin A 0.3mg 9%
Iron 0.5mg 3%
Calcium 27mg 3%
Amount Per 100 g
Calories 159.82 Kcal (669 kJ)
Calories from fat 14.4 Kcal
% Daily Value*
Total Fat 1.6g 2%
Cholesterol 5.87mg 1%
Sodium 66.58mg 2%
Potassium 374.2mg 6%
Total Carbs 36.66g 9%
Sugars 19.86g 60%
Dietary Fiber 2.26g 7%
Protein 1.84g 3%
Vitamin C 13.4mg 17%
Vitamin A 0.4mg 9%
Iron 0.7mg 3%
Calcium 36.1mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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