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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (212g) Recipe makes 12 servings |
||
| Calories 807 | ||
| Calories from Fat 417 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 46.4g | 71% | |
| Saturated Fat 14.0g | 70% | |
| Monounsaturated Fat 18.0g | ||
| Polyunsaturated Fat 11.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 111mg | 37% | |
| Sodium 599mg | 24% | |
| Potassium 198mg | 5% | |
| Total Carbohydrate 94.5g | 31% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 74.6g | ||
| Protein 7.0g | 14% | |
A 14-Carat Carrot Cake
By: Sharlene~W
Jan 18, 2002
No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.
SERVES 12
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 eggs
- 2 cups sugar
- 1 1/2 cups oil
- 2 cups grated raw carrots
- 1 (8 ounce) can crushed pineapple in juice, drained
- 1/2 cup chopped nuts (walnuts or pecans)
Vanilla Cream Cheese Frosting
- 1/2 cup butter or margarine
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 1 lb confectioners' sugar (sifted)
Directions
1
Preheat oven to 350°F.2
Sift together flour, baking powder, soda, salt and cinnamon.3
In mixing bowl, beat eggs and add sugar.4
Let stand until sugar dissolves, about 10 minutes.5
Stir in oil, carrots, drained pineapple and nuts.6
Stir in dry ingredients and beat until well blended--3 minutes or so with blender.7
Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.8
Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.9
Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.10
Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.11
Add powdered sugar gradually, beating vigorously.12
If frosting is too thick, thin with a few drops of milk to spreading consistency.
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Featured Reviews for This Recipe
From: wax lion
On Jul 17, 2008
Excellent carrot cake - I used 1 cup white sugar and 1/2 cup brown (and I think it is sweet enough!), and 3/4 cup oil plus 1/2 cup applesauce. I also soaked some raisins in boiling water for a few minutes, and added some nutmeg and vanilla as well. I subbed half the flour for white whole-wheat, and left out the nuts - and even with all these changes it's delicious! I'd love to try the frosting next time. Thank you!
From: tzisa
On May 3, 2008
I wanted a healthy cake for my daughter's 1st birthday, & this seemed to fit the bill. I used applesauce in place of the oil, added a tiny bit of clove & left out the nuts so she wouldn't choke. Everyone loved the resulting cupcakes!! I also used only 1/2 of the sugar in the frosting, as I didn't want her bouncing off the walls. Very good recipe... Thanks!!
From: ChrisF
On Nov 12, 2004
This carrot cake is excellent! Deserves more then the 5 stars! Everyone loved it. Moist and the frosting compliments it just right. A very good scratch carrot cake. I'll make this again!
From: shapeweaver
On Feb 8, 2006
when i first joined back in 2002 i was looking for a great carrot cake,and this is the one that caught my eye. i made it again today and it tastes just as wonderful as it did then.when i made it this time,instead of finely grating all of the carrots i rough grated some for a different type of texture. if you want an excellent carrot cake,look no further you found it. if i could give it more than 5 '*s .thank you so much for posting.
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