Fall Classic: Carrot Cake
You can never have too many dessert recipes, so give Fall Classic: Carrot Cake a try. One serving contains 362 calories, 5g of protein, and 9g of fat. This recipe serves 16. For 56 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Foodista has 2 fans. It is perfect for Easter. From preparation to the plate, this recipe takes roughly 1 hour. A mixture of granulated sugar, carrots, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is not so tremendous. If you like this recipe, take a look at these similar recipes: Fall Classic: Carrot Cake, Classic Carrot Cake, and Classic Carrot Cake.
Servings: 16
Preparation duration: 20 minutes
Ingredients:
2 tsp baking powder
2 tsp baking soda
¾ cup packed brown sugar
¼ cup butter, softened
1 cup Crisco Vegetable or Canola Oil
3 cups finely grated carrots (approx. 1 lb/454g)
2 tsp cinnamon
4 eggs
1 cup granulated sugar
4 cups icing sugar
1 cup regular or low fat cream cheese, softened
1 tsp salt
1 tsp vanilla extract
2 cups whole wheat white flour
Equipment:
bowl
oven
wire rack
toothpicks
Cooking instruction summary:
- Preheat oven to 350F (180C) and grease two 9 (23cm) cake pans. Beat oil and sugars together in a large bowl until combined. Add eggs, one at a time, beating well after each addition. Next, combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Mix, just until combined. Fold in carrots. Divide batter evenly in prepared pans. Bake in preheated oven 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
- For icing, cream butter and cream cheese in a medium bowl. Add icing sugar, one cup at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp milk at a time to thin out icing if necessary. Place one cake on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing.
Step by step:
1. Preheat oven to 350F (180C) and grease two 9 (23cm) cake pans. Beat oil and sugars together in a large bowl until combined.
2. Add eggs, one at a time, beating well after each addition. Next, combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl.
3. Add flour mixture to egg mixture.
4. Mix, just until combined. Fold in carrots. Divide batter evenly in prepared pans.
5. Bake in preheated oven 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans on wire cooling rack for 20 minutes.
6. Remove from pans and cool completely on wire cooling rack.For icing, cream butter and cream cheese in a medium bowl.
7. Add icing sugar, one cup at a time. Beat well after each addition.
8. Add vanilla. Continue beating until fluffy.
9. Add 1 tbsp milk at a time to thin out icing if necessary.
10. Place one cake on serving dish.
11. Spread with icing. Top with remaining cake layer.
12. Spread top with remaining icing.
Nutrition Information:
covered percent of daily need
