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Homemade Carrot Cake

Microwave.Lady's picture
  Sugar 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Cinnamon 1 1⁄4 Teaspoon
  Baking soda 1 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Vegetable oil 1⁄2 Cup (8 tbs)
  Eggs 2
  Dairy sour cream 1⁄4 Cup (4 tbs)
  Carrots 1 1⁄2 Cup (24 tbs), grated
  Cream cheese 3 Ounce (1 Package)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  Confectioners sugar 2 Cup (32 tbs)

1. For cake: Sift together all dry ingredients in large mixing bowl. Stir in oil. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and carrots. Pour batter into 9 x 2-inch round dish. Cook on Cook Level 7 for 12 to 14 minutes, or until top springs back when lightly pressed with finger. Turn quarter-turn halfway through cooking time. Cool.
2. For frosting: Beat together cream cheese, butter, and vanilla. Gradually add confectioners' sugar, beating until smooth. If too thick, add few drops milk, as desired. Spread over cooled cake.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4226 Calories from Fat 1835

% Daily Value*

Total Fat 208 g320.1%

Saturated Fat 69.7 g348.4%

Trans Fat 0 g

Cholesterol 667.3 mg222.4%

Sodium 3336.1 mg139%

Total Carbohydrates 568 g189.3%

Dietary Fiber 12.5 g50.1%

Sugars 447.6 g

Protein 34 g68.7%

Vitamin A 708% Vitamin C 21.9%

Calcium 73.7% Iron 54.8%

*Based on a 2000 Calorie diet

Homemade Carrot Cake Recipe