Carrot Cake

Carrot Cake takes about 45 minutes from beginning to end. This recipe makes 10 servings with 667 calories, 2g of protein, and 9g of fat each. For $1.03 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. 594 people have made this recipe and would make it again. It will be a hit at your Easter event. If you have apple, jelly beans, red food coloring, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. It works well as an affordable side dish. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so tremendous. Users who liked this recipe also liked Ultimate Carrot Cake (with Carrot Cake Jam), Carrot Cake With Carrot Juice, and Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting.

Servings: 10

Preparation duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Trim one short end of the pound cake (discard the end), then cut a wedge off each side as shown. Attach the wedges to each other with frosting (crust sides together), then attach to the trimmed cake. Mix the remaining frosting with the yellow and red food coloring. Spread over the cake. Arrange the jelly beans on the cake in tight rows. Trim the sour straws to various lengths, then gently stick into the top of the cake. Photograph by Antonis Achilleos

 

Step by step:

1. Trim one short end of the pound cake (discard the end), then cut a wedge off each side as shown.

2. Attach the wedges to each other with frosting (crust sides together), then attach to the trimmed cake.

3. Mix the remaining frosting with the yellow and red food coloring.

4. Spread over the cake.

5. Arrange the jelly beans on the cake in tight rows.

6. Trim the sour straws to various lengths, then gently stick into the top of the cake.

7. Photograph by Antonis Achilleos

Nutrition Information:

covered percent of daily need

 

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