Carrot Cake with Cream Cheese Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 large Egg, fresh, whole, raw 1 tsp Allspice 1 tsp Cinnamon, ground 0.50 tsp Cloves, ground 0.50 tsp Nutmeg, ground 1 dash Salt 0.66 cup Canola Oil 0.50 cup, crushed, sliced, or chunks Pineapple, canned 1.50 cup, grated Carrots, raw 0.50 cup, chopped Pecans 1 tsp Baking Powder 1.50 tsp Baking Soda 1 cup Granulated Sugar 180 Flour, white 8 tbsp Coconut, shredded sweetened 1 tsp Vanilla Extract 8 oz Cream Cheese 0.66 cup Butter, salted 3 cup, unsifted Powdered Sugar
11/2 c. all-purpose flour
1 c. sugar
11/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly grated or ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
2/3 c. vegetable oil
3 large eggs
11/2 c. finely grated peeled carrots
1/2 c. finely chopped pecans
1/2 c. crushed pineapple, lightly drained well
1/2c. Shredded coconut
PREPARATION
Whisk together thoroughly in a large bowl: flour, sugar, baking soda, baking powder, and spices. Add and stir together well wih a rubber spatula or beat on low speed: oil and eggs Stir in: carrots, coconut and pineapple. Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30-35 minutes in a 13x9-inch pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s). Invert the cake and peel off the paper liner(s), if using. Let cool right side up on the rack. Fill and frost with Cream Cheese Frosting.
I like to make two 9" cake pans, and when filling the center I add the pecans on the icing between the cake layers.
Serving Size: 16
1 c. sugar
11/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly grated or ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
2/3 c. vegetable oil
3 large eggs
11/2 c. finely grated peeled carrots
1/2 c. finely chopped pecans
1/2 c. crushed pineapple, lightly drained well
1/2c. Shredded coconut
PREPARATION
Whisk together thoroughly in a large bowl: flour, sugar, baking soda, baking powder, and spices. Add and stir together well wih a rubber spatula or beat on low speed: oil and eggs Stir in: carrots, coconut and pineapple. Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30-35 minutes in a 13x9-inch pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s). Invert the cake and peel off the paper liner(s), if using. Let cool right side up on the rack. Fill and frost with Cream Cheese Frosting.
I like to make two 9" cake pans, and when filling the center I add the pecans on the icing between the cake layers.
Serving Size: 16
Nutritional Info Amount Per Serving
- Calories: 439.1
- Total Fat: 26.5 g
- Cholesterol: 70.8 mg
- Sodium: 282.8 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 1.4 g
- Protein: 4.2 g
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