Toodles Grandma's Carrot Cake w/frosting
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 383.9
- Total Fat: 20.4 g
- Cholesterol: 32.5 mg
- Sodium: 153.0 mg
- Total Carbs: 50.7 g
- Dietary Fiber: 1.3 g
- Protein: 2.8 g
View full nutritional breakdown of Toodles Grandma's Carrot Cake w/frosting calories by ingredient
Introduction
Passed down home made carrot cake Passed down home made carrot cakeNumber of Servings: 20
Ingredients
-
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots (about 3 to 4 medium carrots)
2 teaspoons vanilla extract
1 can (8 ounces) well drained crushed pineapple
1 cup shredded coconut
1 cup chopped walnuts or pecans, divided
CREAM CHEESE FROSTING
1 package (3 ounces) cream cheese
1 tablespoon warm water
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar
Directions
In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool
Cream Cheese Frosting
Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups
Serving Size: Makes 13x9x2 pan 20 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user TOODLESND.
Cream Cheese Frosting
Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups
Serving Size: Makes 13x9x2 pan 20 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user TOODLESND.