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Ingredientes
- 2 c. Flour
- 1 tsp Salt
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 1 1/2 tsp Baking soda
- 2 tsp Baking pwdr
- 1 1/2 c. Vegetable oil *
- 2 c. Sugar
- 4 x Large eggs, slighlty beaten
- 2 c. Raw, grated carrots
- 1 c. Diced peaches or possibly pineapple
- 1 c. Minced nuts (optional)
- 8 ounce Cream cheese, softened
- 1 lb Box confectioner's sugar
- 1 tsp Vanilla extract
- 12 Tbsp. Butter/margarine
Direcciones
- 1. Cake: Sift together dry ingredients. Add in the rest of the cake ingredients and mix well. Pour into greased bundt or possibly 9x13 pan and bake at 325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in your fruit), or possibly till cake springs back from finger when lightly pressed on top. Cold completely prior to frosting.
- 2. Frosting: Cream together all frosting ingredients and spread over cooled cake.
- * To lower the fat in the recipe, I often replace 1/2 to 3/4 c. of the oil with the juice left over from the peaches or possibly pineapple (I use canned).
- It turns out fine. I have also used lowfat cream cheese in the frosting with success...it's just slightly less hard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 12 servings | |
| Calories 867 | |
| Calories from Fat 469 | 54% |
| Total Fat 53.44g | 67% |
| Saturated Fat 14.65g | 59% |
| Trans Fat 0.7g | |
| Cholesterol 121mg | 40% |
| Sodium 815mg | 34% |
| Potassium 220mg | 6% |
| Total Carbs 93.63g | 25% |
| Dietary Fiber 2.3g | 8% |
| Sugars 73.5g | 49% |
| Protein 7.71g | 12% |
