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Picture of Carrot Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 6646 kcal 332 %
  • Fat 437 g 673 %
  • Saturated 190 g 948 %
  • Carbs 641 g 214 %
  • Fiber 44 g 178 %
  • Protein 78 g 155 %
  • Cholesterol 1289 mg 430 %
  • Sodium 3740 mg 156 %
  • Calcium 1088 mg 109 %
  • Magnesium 427 mg 102 %
  • Potassium 3524 mg 75 %
  • Iron 26 mg 147 %
  • Zinc 15 mg 136 %
  • Phosphorus 1927 mg 275 %
  • Vitamin A 7157 µg 795 %
  • Vitamin C 35 mg 39 %
  • Thiamin (B1) 4 mg 350 %
  • Riboflavin (B2) 3 mg 227 %
  • Niacin (B3) 27 mg 168 %
  • Vitamin B6 2 mg 129 %
  • Folate equivalent (total) 1141 µg 285 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 3 µg 20 %
  • Vitamin E 17 mg 111 %
  • Vitamin K 105 µg 88 %

* 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.

Carrot Cake

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for pans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup water
  • 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
  • 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
  • Cream Cheese Frosting

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