*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
As this cake is printed I have to lower my usual rating. We love the citrus flavors but definitely not with the whole wheat flour. The flavors seem to age (after a day or so) much more effectively with all white flour.
I omitted nuts. Used vanilla paste to get those wonderful vanilla specks in the cream cheese frosting. Topped each cupcake with a few shredded carrots that were simmered in sugar syrup. Used green food coloring on some frosting - made them for St. Paddy's Day. Erin Go Braugh!
The taste of this cake is absolutely delicious! I have regular carrot cake but the mix of citrus gives this cake extra zest. The only thing I found was that it was a bit dry the second day. I will cutdown the flour from 3 cups to 2 and substitute oil for the butter next time. All in all I will definitely make this again!