Carrot cake Recipe Recipe

Name: Carrot cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1T margarine; 1 A 1/2 c + 2T flour; 1c sugar; 1 A 1/2 t baking soda; 1t baking powder; 1t ground cinnamon; A 1/2 t ground cloves; A 1/2 t fresh nutmeg; A 1/2 t ground allspice; 1/2t salt; 2/3c vegetable oil; 3 eggs, lightly beaten; 1 1/2lbs carrots; peeled, trimmed, very finely grated (about 4c or 6 large carrots). I use a food processor to start off the carrots, and then 10 minutes with a large chef knife to further chop the…; ==Frosting==; 12oz soft cream cheese; 7T unsalted butter, softened (note, 1 stick = 8T); 1t vanilla; 3c powdered sugar

Servings: persons

1T margarine
1 A 1/2 c + 2T flour
1c sugar
1 A 1/2 t baking soda
1t baking powder
1t ground cinnamon
A 1/2 t ground cloves
A 1/2 t fresh nutmeg
A 1/2 t ground allspice
1/2t salt
2/3c vegetable oil
3 eggs, lightly beaten
1 1/2lbs carrots; peeled, trimmed, very finely grated (about 4c or 6 large carrots). I use a food processor to start off the carrots, and then 10 minutes with a large chef knife to further chop the carrots
==Frosting==
12oz soft cream cheese
7T unsalted butter, softened (note, 1 stick = 8T)
1t vanilla
3c powdered sugar

1
==Cake==
2
Wipe bottoms and sides of two 8-inch-round cake pans with margarine.
3
Dust cake pans with 1T flour each.
4
Preheat oven to 350
5
In large bowl add: remaining 1.5c flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt.
6
Mix together
7
Add slightly beaten eggs, vegetable oil.
8
Stir until smooth
9
Add finely grated carrots and stir.
10
Divide batter between two cake pans and bake for 25 min, or just until toothpick inserted in center comes out clean.
11
==Frosting==
12
In mixer, mix cream cheese, butter, vanilla until smooth.
13
Mix in powdered sugar, one cup at a time, until frosting becomes light in consistency.
14
After cake is cool enough to move, put one cake on serving plate, spread 1/3 of frosting on top, then layer second cake on top and spread remaining frosting around sides and top.

3253

kcal

Calories

219

Fat

317

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1T margarine, 1 A 1/2 c + 2T flour, 1c sugar, 1 A 1/2 t baking soda, and more.

Yes, Carrot cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot cake Recipe

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