Lisa's full bore carrot cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
1 tsp Baking Soda 2 tsp Baking Powder 2 cup Flour - Gold medal all purpose flour 1 tsp Salt 2 tsp Cinnamon, ground 2 cup Granulated Sugar 1 cup Canola Oil 4 large Egg, fresh, whole, raw 3 cup Carrots - grated per cp (by BECKAFANO) 1 cup shelled (50 halves) Walnuts 8 oz Cream Cheese 500 g Icing Sugar (UK)
WALNUTS:
Coarsely Chop the walnuts
CAKE:
Combine all dry ingredients and set aside.
Blend Sugar and oil, beat in the eggs until fluffy.
Stir in dry ingredients, carrots, and half of the chopped nuts.
Pour in equal amounts into 9 inch cake pans, lined with greased waxed paper.
Bake at 325 for 60 minutes - use toothpick to check for doneness.
Cool 20 minutes in pans, then turn out into cooling rakes.
ICING:
Blend cream cheese with three TBSP oil, and gradually add 4 cups of icing sugar, with 1/4 tsp Salt, and beat until smooth.
Ice the top surface of the bottom layer. Add the second level, add icing and remaining chopped walnuts.
Serving Size: Makes 32 thin slices, each quarter sliced into 8 smaller slices
Number of Servings: 32
Recipe submitted by SparkPeople user ORLANDOSNAPPER.
Coarsely Chop the walnuts
CAKE:
Combine all dry ingredients and set aside.
Blend Sugar and oil, beat in the eggs until fluffy.
Stir in dry ingredients, carrots, and half of the chopped nuts.
Pour in equal amounts into 9 inch cake pans, lined with greased waxed paper.
Bake at 325 for 60 minutes - use toothpick to check for doneness.
Cool 20 minutes in pans, then turn out into cooling rakes.
ICING:
Blend cream cheese with three TBSP oil, and gradually add 4 cups of icing sugar, with 1/4 tsp Salt, and beat until smooth.
Ice the top surface of the bottom layer. Add the second level, add icing and remaining chopped walnuts.
Serving Size: Makes 32 thin slices, each quarter sliced into 8 smaller slices
Number of Servings: 32
Recipe submitted by SparkPeople user ORLANDOSNAPPER.
Nutritional Info Amount Per Serving
- Calories: 253.4
- Total Fat: 12.0 g
- Cholesterol: 31.0 mg
- Sodium: 181.9 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 0.8 g
- Protein: 2.6 g
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