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- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 406
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 2 g
- Sugar
- 52 g
- Protein
- 7 g
- Cholesterol
- 97 mg
- Sodium
- 378 mg
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 406
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 2 g
- Sugar
- 52 g
- Protein
- 7 g
- Cholesterol
- 97 mg
- Sodium
- 378 mg
Ingredients
Directions
- Preheat oven to 375 degrees F.
- Butter a 9 by 13-inch sheet pan or 2 (8-inch) round pans.
- In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Using a hand mixer, stream in the oil, and then beat in eggs, 1 at a time. Stir in the carrots until well combined. Pour into batter into prepared pan(s). Bake for 30 to 40 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
