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Picture of Chai Spiced Carrot Cake for Easter
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5867 kcal 293 %
  • Fat 360 g 554 %
  • Saturated 32 g 160 %
  • Carbs 625 g 208 %
  • Fiber 22 g 87 %
  • Protein 55 g 111 %
  • Cholesterol 744 mg 248 %
  • Sodium 2474 mg 103 %
  • Calcium 755 mg 75 %
  • Magnesium 153 mg 36 %
  • Potassium 2176 mg 46 %
  • Iron 18 mg 102 %
  • Zinc 6 mg 51 %
  • Phosphorus 1281 mg 183 %
  • Vitamin A 4108 µg 456 %
  • Vitamin C 27 mg 30 %
  • Thiamin (B1) 2 mg 194 %
  • Riboflavin (B2) 2 mg 189 %
  • Niacin (B3) 20 mg 122 %
  • Vitamin B6 1 mg 87 %
  • Folate equivalent (total) 904 µg 226 %
  • Vitamin B12 2 µg 74 %
  • Vitamin D 4 µg 27 %
  • Vitamin E 65 mg 432 %
  • Vitamin K 303 µg 253 %

* 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.

Chai Spiced Carrot Cake for Easter

Ingredients

  • 2½ cups (248g) all-purpose flour
  • 1¼ tsp (4.5g) baking powder
  • 1 tsp (4g) baking soda
  • 1¼ tsp (3g) ground cinnamon
  • ½ tsp (1.2g) ground nutmeg
  • ½ tsp (1.2g) ground ginger
  • ¼ tsp (0.5g) ground cloves
  • ¼ tsp (0.5g) ground cardamom
  • ½ tsp (1g) salt
  • 1 lb (6-7) carrots, grated or peeled
  • 1½ cups (287g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 4 large eggs
  • 1½ cups (337g) canola oil

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