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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 500.6
  • Total Fat: 33.5 g
  • Cholesterol: 99.9 mg
  • Sodium: 406.3 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 6.6 g

View full nutritional breakdown of Carrot Cake calories by ingredient
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Carrot Cake

Submitted by: CHEFJUNE

Introduction

This wonderful cake gets better with age so don't be afraid to make it a day or two in advance. You can slice it and freeze it for treats later too. This wonderful cake gets better with age so don't be afraid to make it a day or two in advance. You can slice it and freeze it for treats later too.
Number of Servings: 16

Ingredients

    1 cup whole wheat flour
    1 cup all purpose flour
    2 cups brown sugar, lighly packed
    1/2 teaspoon salt
    1 teaspoon baking powder
    2 teaspoons baking soda
    1 Tablespoon ground cinnamon
    1/2 teaspoon ground cloves
    1 teaspoon each ground allspice,nutmeg,ginger
    1 cup chopped walnuts
    3 cups grated carrots

    In small bowl mix:
    4 eggs
    1 cup vegetable oil
    1/2 cup apple sauce
    1 Tablespoon vanilla extract

    Frosting:
    12 ounces cream cheese-room temperature
    1 stick salted butter-room temperature
    1-1/2 cups powdered sugar
    1 Tablespoon vanilla extract

Directions

in large bowl mix all dry ingredients then add the grated carrots until well coated. In small bowl combine wet ingredients and add to large bowl, mixing until well blended. Bake at 350 degrees as follows:
3 ea 9" cake pans = 30 minutes
angle cake pan = 1 hr 15 minutes
8x10 inch pan = 1 hour

Frosting: beat together the softened, room temperature butter and cream cheese, add the powdered sugar in small batches until incorporated. Add vanilla and whip until smooth and fluffy.
Cool cake completely before frosting.
Serving Size: makes 16 servings 500 calories each..





TAGS:  Desserts |

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