• high fat 22.89g 22.89%
  • med sat fat 2.27g 2.27%
  • med salt 267.02mg 0.26%
  • high sugar 31.55g 31.55%
*As guideline of daily recommended intake per 100g

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Ingredients:

Icing

Cooking method:

  1. Pre-heat oven to 180°C.
  2. Combine oil, sugar and vanilla into a bowl. Beat with an electric mixer until well combined.
  3. Add eggs and continue to beat until light and creamy.
  4. Stir through carrot, sultanas and walnuts.
  5. Sift flour, baking powder and cinnamon into mixture and mix well.
  6. Spoon mixture into a lightly greased and lined 21cm ring tin.
  7. Bake in a moderate oven (180°C) for 50 - 55 minutes or until a skewer inserted into the cake comes out dry.
  8. Stand for 5 minutes before turning out onto a wire rack to cool.

Icing:

  1. Beat cream cheese, margarine and extra vanilla together in a bowl. Add icing sugar and mix well.
  2. Spread icing over cake. Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
88.11g
100.00g
Energy (kJ)
1442.59kJ
1637.32kJ
Protein (g)
3.62g
4.11g
Total fat (g)
20.17g
22.89g
- Saturated fat (g)
2.00g
2.27g
- Polyunsaturated fat (g)
6.84g
7.76g
- Monounsaturated fat (g)
10.24g
11.62g
Cholesterol (mg)
32.90mg
37.34mg
Carbohydrate-available (g)
36.62g
41.56g
CarbohydrateSE (g)
36.63g
41.57g
- Sugars (g)
27.80g
31.55g
Water (g)
24.41g
27.70g
Dietary fibre (g)
1.51g
1.72g
Thiamin (mg)
0.07mg
0.08mg
Riboflavin (mg)
0.05mg
0.06mg
Niacin (mg)
0.36mg
0.41mg
Niacin equivalents (mg)
1.20mg
1.36mg
Vitamin C (mg)
0.87mg
0.99mg
Total folate (ug)
15.09ug
17.12ug
Total vitamin A equivalents (ug)
274.36ug
311.39ug
Retinol (ug)
25.85ug
29.34ug
Beta carotene equivalents (ug)
1489.52ug
1690.59ug
Sodium (mg)
235.26mg
267.02mg
Potassium (mg)
159.50mg
181.03mg
Magnesium (mg)
17.02mg
19.31mg
Calcium (mg)
41.28mg
46.85mg
Phosphorus (mg)
209.52mg
237.80mg
Iron (mg)
0.64mg
0.73mg
Zinc (mg)
0.37mg
0.42mg

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This page has been produced in consultation with and approved by: Coeliac Society of Victoria

Last updated:

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