Earthbound Farms Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups unbleached white flour2 cups granulated sugar1 tbsp. ground cinnamon1 tsp. salt2 tsp. baking soda2 tsp. baking powder4 large eggs1 1/2 cup canola oil2 tsp. pure vanilla extract3 cups peeled and grated carrots (about 1 lb.)1/2 cup chopped walnuts1 cup cream cheese, softened8 tbsp. (1 stick) unsalted butter, softened4 cups confectioners' sugar, sifted1 tbsp. vanilla extract1 tbsp. water, if needed
Position the rack in the lower third of the oven. Preheat to 325 degrees F. Spray and flour 2 9-inch round cake pans, tapping out excess flour. Set cake pans aside.
Place the flour, granulated sugar, cinnamon, salt, baking soda, and baking powder in a large bowl and whisk to combine.
Place the eggs, oil, and vanilla in a small bowl and whisk to combine.
Add the egg mixture to the flour mixture and stir to combine. Add the carrots and nuts and stir to combine.
Evenly divide the batter between the 2 cake pans. Bake the cakes until a toothpick inserted in the center comes out clean and the edges have pulled away from the side of the pans. 55 to 65 minutes.
Place the cake pans on wire racks and let the layers cool completely, about 1 hour.
Make the frosting: Place the cream cheese and butter in a medium-size bowl and beat with an electric mixture until smooth and creamy. With the mixer running on medium speed, slowly add 3 1/2 cups of the confectioners' sugar and beat until it is fully incorporated and smooth, about 3 minutes. Add the vanilla and beat until just combined. If the frosting is too soft, slowly add the remaining 1/2 cup of confectioners' sugar and beat to combine. If the frosting is too stiff, add 1 tbsp. water.
Run a knife around the edge of each cake layer to loosen it from the pan. Invert the cake layers to unmold them. Place one cake layer on a plate. Spread some of the frosting on top. Place the second layer on top of the frosting and frost the side and top of the cake.
The cake can be refrigerated, covered, for up to 1 week.
Number of Servings: 16
Recipe submitted by SparkPeople user HOMESCHOOLMEL.
Place the flour, granulated sugar, cinnamon, salt, baking soda, and baking powder in a large bowl and whisk to combine.
Place the eggs, oil, and vanilla in a small bowl and whisk to combine.
Add the egg mixture to the flour mixture and stir to combine. Add the carrots and nuts and stir to combine.
Evenly divide the batter between the 2 cake pans. Bake the cakes until a toothpick inserted in the center comes out clean and the edges have pulled away from the side of the pans. 55 to 65 minutes.
Place the cake pans on wire racks and let the layers cool completely, about 1 hour.
Make the frosting: Place the cream cheese and butter in a medium-size bowl and beat with an electric mixture until smooth and creamy. With the mixer running on medium speed, slowly add 3 1/2 cups of the confectioners' sugar and beat until it is fully incorporated and smooth, about 3 minutes. Add the vanilla and beat until just combined. If the frosting is too soft, slowly add the remaining 1/2 cup of confectioners' sugar and beat to combine. If the frosting is too stiff, add 1 tbsp. water.
Run a knife around the edge of each cake layer to loosen it from the pan. Invert the cake layers to unmold them. Place one cake layer on a plate. Spread some of the frosting on top. Place the second layer on top of the frosting and frost the side and top of the cake.
The cake can be refrigerated, covered, for up to 1 week.
Number of Servings: 16
Recipe submitted by SparkPeople user HOMESCHOOLMEL.
Nutritional Info Amount Per Serving
- Calories: 599.4
- Total Fat: 34.8 g
- Cholesterol: 84.0 mg
- Sodium: 435.6 mg
- Total Carbs: 69.4 g
- Dietary Fiber: 1.6 g
- Protein: 5.0 g
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