Indulgent Carrot Cake

More sharing options

Share on Twitter

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 342.9

Total Fat: 19.7 g
Cholesterol: 40.6 mg
Sodium: 259.2 mg
Total Carbs: 40.4 g
Dietary Fiber: 1.2 g
Protein: 3.0 g

View full nutritional breakdown of Indulgent Carrot Cake calories by ingredient

Introduction

Don't make this cake if you lack control of portion size. YOU HAVE BEEN WARNED!
I probably shouldn't share this recipe but it is SOOOOO good. Just don't keep the leftovers. Don't make this cake if you lack control of portion size. YOU HAVE BEEN WARNED!
I probably shouldn't share this recipe but it is SOOOOO good. Just don't keep the leftovers.

Minutes to Prepare: 20

Minutes to Cook: 45

Number of Servings: 24

Ingredients

Sift together:

2 cups flour, 1tsp each: cinnamon, ginger, allspice, nutmeg, salt. 2 tsp baking soda

Cream together:

2 cups sugar, 1-1/2 cups canola oil, 4 eggs

Add:

3 cups freshly grated carrots, 3/4 cup raisins

FROSTING - cream together:

4 oz cream cheese, 1/2 stick parkay, 1/2 box powdered sugar (give or take - that is appx.2 cups),1 tsp vanilla, 1/4 cup chopped pecans, 1/2 cup flaked coconut

Directions

Preheat oven to 350
Blend sifted ingredients with creamed ingredients. Add the carrots and raisins. Add to greased and floured 13x9 pan (I flour with wondra). OR two 8-9" round pans. Bake 45-50 minutes for the 13x9 a little less for two round pans. Remove, let cool. Turn out onto wire rack and frost 2 layers if round or leave in pan and frost if 13 x 9. Makes 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user HHUSTON.