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Carrot Cake

  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Allspice 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs), softened (1 Stick)
  Sugar 1 Cup (16 tbs)
  Eggs 2
  Vanilla extract 1 Teaspoon
  Cooked mashed carrots 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Raisins 3⁄4 Cup (12 tbs)
  Cream cheese/Neufchatel cheese 3 Ounce
  Unsalted butter 2 Tablespoon
  Confectioners sugar 1 Cup (16 tbs)
  Vanilla extract 1⁄4 Teaspoon
  Lemon juice 1 Teaspoon

Preheat oven to 350°.
Combine flour, salt, baking powder, baking soda, and spices in small bowl.
Cream butter and sugar in medium bowl until well blended.
Add eggs, one at a time, beating well after each egg; add vanilla and mix well.
Add carrots and mix well.
Stir in dry ingredients one-half at a time, alternating with milk.
Stir in raisins.
Turn into greased baking pan and bake 45 to 50 minutes or until cake springs back when lightly touched near center.
Cool in pan on rack.
Frost when cool.
To make frosting, bring cream cheese and butter to room temperature; cream together in small bowl until smooth.
Gradually beat in confectioner's sugar; blend in vanilla and lemon juice, mixing well.
If frosting is too soft, add a little more sugar.
If too stiff, blend in a small amount of milk.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4226 Calories from Fat 1435

% Daily Value*

Total Fat 163 g251.1%

Saturated Fat 96.1 g480.7%

Trans Fat 0 g

Cholesterol 834.2 mg278.1%

Sodium 2733.6 mg113.9%

Total Carbohydrates 656 g218.7%

Dietary Fiber 21.5 g86%

Sugars 415.6 g

Protein 55 g109.4%

Vitamin A 889% Vitamin C 26.4%

Calcium 126.6% Iron 104.8%

*Based on a 2000 Calorie diet

Carrot Cake Recipe