Carrot Cake with Chocolate Frosting
34
Real carrots for picky kids and grown-ups.
12
1 1/4 cups baby carrots
1 cup vegetable oil (safflower or soy oil can be used)
4 eggs
1 tbs vanilla extract
2 cups sugar
2 cups flour
1 tbs baking powder
CHOCOLATE FROSTING
1/4 cup milk
2 tbs unsalted butter
5 tbs sugar
2 tbs baking cocoa
1 cup vegetable oil (safflower or soy oil can be used)
4 eggs
1 tbs vanilla extract
2 cups sugar
2 cups flour
1 tbs baking powder
CHOCOLATE FROSTING
1/4 cup milk
2 tbs unsalted butter
5 tbs sugar
2 tbs baking cocoa
Heat Oven to 350 F. Cut the baby carrots in small pieces. In blender combine the carrots, oil, eggs, vanilla and sugar. Blend on high speed for 3-4 minutes or until smooth. In a bowl pour the mixture then add flour gradually stirring with a whisk. Finally add the baking powder stirring gently. Pour the batter in a greased and floured 9"x 13" pan. Bake for 30 minutes or until toothpick inserted in center comes out clean.
FROSTING DIRECTIONS: Place all the ingredients in a sauce pan. Cook in medium heat stirring constantly until creamy. Spread the frosting over the cake. Let it cool and serve.
Nutritions
Calories
265
Sodium
36mg
1% DV
Fat
3g
5% DV
Protein
4g
8% DV
Carbs
58g
19% DV
Fiber
2g
8% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat1g9%
Polysaturated Fat0.6600000000000001g4%
Monosaturated Fat1g6%
Cholesterol6mg2%
Sodium36mg1%
Potassium243mg6%
Protein4g8%
% DAILY VALUE*
Total Carbohydrate
Fiber2g8%
Sugar40g80%
Vitamin A3287IU65%
Vitamin B60.43000000000000005mg21%
Vitamin C1mg2%
Calcium73mg7%
Iron1mg7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.