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Carrot Cake Recipe

Recipe by: AUTUMN/FALL

"This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
  • 2Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
  • 3Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
  • 4To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.
Ingredients
  • 14 servings
  • 593 cals
  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • 1 (3 ounce) package cream cheese
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 1/2 cups sifted confectioners' sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    593
    30%
  • Fat:
    34.4
    53%
  • Carbs:
    68.6
    22%
  • Protein:
    5.7
    11%
  • Cholesterol:
    66
    22%

Based on a 2,000 calorie diet

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