dish
Carrot-Walnut Cake

12
Serves
322
Calories
16
Nutrients
14
Vitamins

Ingredients

1/2 cup (1 stick) unsalted butter at room temperature
3/4 cup sugar
2 large eggs
1/4 teaspoon ground cinnamon
1/2 teaspoon finely grated orange zest
3/4 cup finely grated carrots
1/2 cup chopped walnuts
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup crushed and drained pineapple

Cooking Instructions

1. Preheat the oven to 350°F. Remove the butter and the eggs from the refrigerator to allow them to come to room temperature.

2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy.

3. Add the eggs one at a time, mixing on low speed.

4. Stir in the cinnamon, orange zest, carrots and walnuts.

5. Sift the flour, baking powder and salt together.

6. Stir in half the flour mixture. Stir in the pineapple. Stir in the rest of the flour mixture. The batter should be smooth, but do not overmix.

7. Coat a loaf pan (or 9" round cake pan) with nonstick spray. Pour the batter into the pan.

8. Bake until golden brown and set in the center, about 25 to 30 minutes.

Serving Size: 1/12th of the cake

Nutrition Information

Number of Servings: 12
Calories
322
Protein
6 g
Total Carbohydrate
37 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
19 g
Total Fat
18 g
Saturated Fat
8 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
4 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
111 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
3 g
Percent Calories from Protein
7 %
Percent Calories from Carbohydrate
45 %
Percent Calories from Fat
48 %
Vitamin A
3333 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
6 mcg
Vitamin C
2 mg
Vitamin D
18 IU
Folate
47 mcg
Vitamin E
1 IU
Vitamin K
24 mcg
Pantothenic Acid
0 mg
Calcium
27 mg
Iron
2 mg
Phosphorus
86 mg
Potassium
142 mg
Sodium
138 mg
Zinc
1 mg