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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 342.9
  • Total Fat: 19.7 g
  • Cholesterol: 40.6 mg
  • Sodium: 259.2 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.0 g

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

Submitted by: HHUSTON

Introduction

Don't make this cake if you lack control of portion size. YOU HAVE BEEN WARNED!
I probably shouldn't share this recipe but it is SOOOOO good. Just don't keep the leftovers.
Don't make this cake if you lack control of portion size. YOU HAVE BEEN WARNED!
I probably shouldn't share this recipe but it is SOOOOO good. Just don't keep the leftovers.

Number of Servings: 24

Ingredients

    Sift together:
    2 cups flour, 1tsp each: cinnamon, ginger, allspice, nutmeg, salt. 2 tsp baking soda
    Cream together:
    2 cups sugar, 1-1/2 cups canola oil, 4 eggs
    Add:
    3 cups freshly grated carrots, 3/4 cup raisins
    FROSTING - cream together:
    4 oz cream cheese, 1/2 stick parkay, 1/2 box powdered sugar (give or take - that is appx.2 cups),1 tsp vanilla, 1/4 cup chopped pecans, 1/2 cup flaked coconut

Directions

Preheat oven to 350
Blend sifted ingredients with creamed ingredients. Add the carrots and raisins. Add to greased and floured 13x9 pan (I flour with wondra). OR two 8-9" round pans. Bake 45-50 minutes for the 13x9 a little less for two round pans. Remove, let cool. Turn out onto wire rack and frost 2 layers if round or leave in pan and frost if 13 x 9. Makes 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user HHUSTON.






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