Carrot Cake

Name: Carrot Cake
Ingredients: 1 1/2 Co Wesson oil; 2 cups sugar; 2 cups flour; 3 cups grated carrots; 4 eggs; 2 tsp0 soda; 2 tsp0 cinnamon; 1/2 tsp0 salt

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2933Calories

55 gProtein

635 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories2933 kcal

Protein55 g

Carbohydrates635 g

Fiber15 g

Sugars424 g

Total Fat27 g

Saturated Fat28 g

Monounsaturated Fat212 g

Polyunsaturated Fat88 g

Omega-324 g

Cholesterol744 mg

Sodium2842 mg

Potassium1483 mg

Calcium318 mg

Iron20 mg

Magnesium143 mg

Phosphorus806 mg

Zinc6 mg

Copper0.9 mg

Manganese2.7 mg

Vitamin D4 mcg

Vitamin C10 mg

Vitamin A4025 mcg

Vitamin E63 mg

Vitamin K60 mcg

Vitamin B60.9 mg

Vitamin B121.8 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)19 mg

Folate544 mcg

Choline626 mg

Caffeine0 mg

Water573 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 17. The excerpt below is the record exactly as published.

CARROT CAKE Barbara Harris 1 1/2 Co Wesson oil 2 cups sugar 2 cups flour 3 cups grated carrots 4 eggs 2 tsp0 soda 2 tsp0 cinnamon 1/2 tsp0 salt

Cook this with the app: pantry check, scaling, and the assistant.