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Picture of Cake Baked in a Pumpkin Recipe
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 11024 kcal 551 %
  • Fat 688 g 1059 %
  • Saturated 199 g 994 %
  • Carbs 1166 g 389 %
  • Fiber 27 g 107 %
  • Protein 98 g 197 %
  • Cholesterol 1357 mg 452 %
  • Sodium 3600 mg 150 %
  • Calcium 687 mg 69 %
  • Magnesium 452 mg 108 %
  • Potassium 2805 mg 60 %
  • Iron 25 mg 138 %
  • Zinc 12 mg 109 %
  • Phosphorus 1665 mg 238 %
  • Vitamin A 4829 µg 537 %
  • Vitamin C 21 mg 24 %
  • Thiamin (B1) 3 mg 264 %
  • Riboflavin (B2) 4 mg 295 %
  • Niacin (B3) 30 mg 187 %
  • Vitamin B6 1 mg 109 %
  • Folate equivalent (total) 1153 µg 288 %
  • Vitamin B12 2 µg 101 %
  • Vitamin D 3 µg 23 %
  • Vitamin E 93 mg 623 %
  • Vitamin K 72 µg 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cake Baked in a Pumpkin Recipe

Ingredients

  • 1 pumpkin, approximately 3 pounds
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 4 eggs, well beaten
  • 2 cups shredded carrots
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup chopped nuts
  • For the frosting:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 1 (1 pound) box confectioners' sugar
  • 1 teaspoon vanilla

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