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Carrot Cake
Ingredients:
Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- ¼ teaspoon salt
- 4 cups vegetable oil
- 1 teaspoon baking soda
- 4 large eggs
- 2 teaspoons ground cinnamon
- 2 – 4 ½ oz. jars baby food carrots
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla
- ¼ teaspoon ground cloves
Icing:
- 8 oz. cream cheese (softened)
- 1 tablespoon vanilla
- ½ cup unsalted butter or margarine (softened)
- 4 cups confectioners sugar (sifted)
Instructions:
Cake: Preheat oven to 350 degrees F. Combine sugar and oil; beat well. Add eggs, carrots and vanilla. Beat until smooth. Add next 6 ingredients; beat well. Pour into greased and floured cake pan (13 x 9). Bake for 30 minutes. Cool in pan 10 minutes.
Icing: Cream together cream cheese and unsalted butter. Add vanilla and confectioner’s powdered sugar. Spread over cooled cake.
Nutrient Information:
(Based on approximate analysis per serving)
| Servings | 28 |
| Per Serving | |
| Calories | 502.3 (kcal) |
| Protein | 2.6 (g) |
| Carbohydrates | 39 (g) |
| Fat | 38.9 (g) |
| Sat. Fat | 7.1 (g) |
| Chol. | 38.9 (mg) |
| Dietary Fiber | .1 (g) |
| Calcium | 6.1 (mg) |
| Phosphorus | 19.3 (mg) |
| Potassium | 28 (mg) |
| Sodium | 122.6 (mg) |
Kidney Options is supported by
Fresenius Medical Care
North America