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Rating: 4.0/5 (2 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Southern & Soul
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 932
% Daily Value**
Total Fat 53g
Saturated Fat 22g
Unsaturated Fat 6g
Cholesterol 133mg
Sodium 1076mg
Total Carbohydrate 107g
Dietary Fiber 4g
Sugars 71g
Protein 11g
Vitamin A  70%Vitamin C  4%
Calcium  5%Iron  7%
Potassium  7%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot and Apple Cake

Recipe Tags: Cake Recipes

Date Added: September 28, 2009
Soul food from the deep south of the US, this is the carrot cake you've been waiting for - moist, luscious and just about foolproof to make.


2 Teaspoons Vanilla
1 Teaspoon Cinnamon
2 Teaspoons Baking Soda
2 Cups Flour
1 Cup Pecan Chopped
1 Teaspoon Salt coarse
3 Eggs beaten
1 Cup Carrot grated
1 Cup Vegetable Oil
1 Cup Apple grated
2 Cups Sugar
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1. Grate (in a food processor for speed) 1 cup of apples and 1 cup of carrots.

2. Tip into a mixing bowl and add 2 cups plain flour, 2 cups sugar, 3 eggs, 1 cup chopped pecan nuts, 1 cup oil, 2 teaspoons vanilla essence, 2 teaspoons baking soda.

3. 1 teaspoon cinnamon and 1 teaspoon salt.

4. Mix very thoroughly with beaters for up to 5 minutes.

5. Pour the mixture into a greased cake tin and bake at 350 F for 45 minutes or until the cake comes away from the sides of the pan and a skew inserted in the middle comes out clean.

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Dietary Notes:
This recipe is high in Vitamin A with 70% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners, Fructose Malabsorption, Pecan, Apple allergies.
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