Carrot Cake
Carrot Cake is a lacto ovo vegetarian recipe with 12 servings. One serving contains 537 calories, 7g of protein, and 20g of fat. For 89 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Betty Crocker has 973 fans. It can be enjoyed any time, but it is especially good for Easter. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Head to the store and pick up vegetable oil, salt, powdered sugar, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is good. Similar recipes include Carrot Cake With Carrot Juice, Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze, and Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
1 teaspoon baking soda
1/4 cup butter or margarine, softened
3 cups shredded carrots (5 medium)
1 package (8 oz) cream cheese, softened
3 eggs
2 cups Gold Medal® all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons ground cinnamon
2 to 3 teaspoons milk
4 cups powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup vegetable oil
1 cup coarsely chopped walnuts
Equipment:
hand mixer
bowl
oven
frying pan
wire rack
toothpicks
Cooking instruction summary:
1 Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s). 2 Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 3 In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Step by step:
1. 1
2. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended.
3. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts.
4. Pour into pan(s).
5. 2
6. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
7. 3
8. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Information:
covered percent of daily need
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