12 Serves
99 Mins
Preheat your oven to 175°C and grease a baking pan.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
96 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
127 mg / 1,250 mgPotassium
104 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
67 g / 50 gSaturated Fat
10 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 gIn a large mixing bowl, whisk together the flour, baking powder, and sugar.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Beat in the eggs one at a time, then fold in the grated carrots.
Gradually combine the wet and dry ingredients until just incorporated.
Pour the batter into the prepared baking pan and bake for 30 minutes, or until a toothpick comes out clean.
Allow the cake to cool on a wire rack before frosting with cream cheese.
3
g50
g10
g
