Best Ever Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
For one cake, 8 to 10 servings:1/2 cup of corn oil *1 3/4 cups granulated sugar3 eggs2 cups all-purpose flour2 tsp. baking soda1/4 tsp. salt3 tsp. cinnamon1 tsp. ground cloves2 cups peeled and grated carrots1 can (8 oz.) crushed pinnappleOptional:When I make this recipes I don't add theseingredients1 cup chopped walnuts 3/4 cup shredded coconutCream Cheese Frosting:I never make this so I don't know how it taste.Cream together 2 packages (8 oz. each) cream cheese, 1 cup powdered sugar and 1 teaspoon vanilla extract, blending well.* If you want you can reduce the amount of oil or substitute it with applesauce(This is what I plan on doing the next time I make it fewer calories I also plan to use splenda)
1. Beat together corn oil, sugar, and eggs until well combined.
2. In a bowl, sift together flour, baking soda, salt, cinnamon, and cloves.
3. Add to egg-sugar mixture, mixing well.
4. Drain the pinnaple well.
5. Add carrots, walnuts and pinnaple to mixture. Blend to mix well.
6. Pour batter into greased and floured 9- or 10-inch cake pan.
7. Bake at 350 F for about 1 hour or until a pick inserted in center comes out clean. Let me tell you that it's well worth the wait.
8. Let cool on rack. Prepare frosting.
9. Split cake into 2 layers. Assemble. Cover with the frosting. Sprinkle with coconut.
I don't know how this cake taste with the frosting and coconut so if you do like coconut you can be the first ones to try it.
Number of Servings: 24
Recipe submitted by SparkPeople user ARIANA_411.
2. In a bowl, sift together flour, baking soda, salt, cinnamon, and cloves.
3. Add to egg-sugar mixture, mixing well.
4. Drain the pinnaple well.
5. Add carrots, walnuts and pinnaple to mixture. Blend to mix well.
6. Pour batter into greased and floured 9- or 10-inch cake pan.
7. Bake at 350 F for about 1 hour or until a pick inserted in center comes out clean. Let me tell you that it's well worth the wait.
8. Let cool on rack. Prepare frosting.
9. Split cake into 2 layers. Assemble. Cover with the frosting. Sprinkle with coconut.
I don't know how this cake taste with the frosting and coconut so if you do like coconut you can be the first ones to try it.
Number of Servings: 24
Recipe submitted by SparkPeople user ARIANA_411.
Nutritional Info Amount Per Serving
- Calories: 154.8
- Total Fat: 5.3 g
- Cholesterol: 26.6 mg
- Sodium: 139.1 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 0.8 g
- Protein: 2.0 g
Member Reviews
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BETHST1
Changed it just a little. I replaced the oil with applesauce and added another 1/2 cup instead of pineapple (since I didn't have any) I also added the nuts.
For the topping I cut out a snowflake design on a piece of paper and put it on the top of the cake & sprinkled with powdered sugar. very pret - 10/20/09
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LIVEINZEN
I used 1/2 the sugar on the frosting and added some lemon juice. I used only 1 cup sugar and I blended the pineapple before putting it in the batter. I also put in a couple tablespoons of chia seeds. Cooked exactly 1 hour and man this is a sweet decadent carrot cake. Can't have coconut and didn' - 8/30/13
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JSMURRILLO1
I baked this 2xs in 2 days both with disappointing results. Dry , dry, and gritty. Perhaps only 1 or 1.5 cups of flour is needed? I reread the ingredients instructions multiple times because I thought I misread the flour amount. I didnt. It smelled great but tasted mediocre without the icing. I pre - 4/30/18
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LAMBIERABBIT
Amazing recipe! I made a 'practice' cake & accidentally added the coconut flakes to the actual recipe --& wow! yummy! then I made Mom's real cake, rinsed out extra sugar from coconut, added golden raisins & fresh peeled & sliced ginger & it is HEAVEN! the cream cheese dressing is amazing! Add lime. - 1/4/12