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← Revision 5 as of 2025-10-18 16:35:25 ⇥
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Pair with [[Recipes/CreamCheeseFrosting|Cream Cheese Frosting]] for the full effect, consider using a more sweet variant for this cake. |
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| == Frosting Ingredients == * 1 package (8 oz) cream cheese, softened * 1/4 cup butter or margarine, softened * 3 teaspoons milk * 1 teaspoon vanilla * 4 cups powdered sugar |
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| 1. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. | 1. Add flour, cinnamon, nutmeg, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. |
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| 1. Bake 13x9-inch pan 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. 1. Cool completely, about 1 hour. 1. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. 1. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. |
1. Bake 13x9-inch pan 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. If using 9" round pans bake for 35-50 minutes then cool on wire racks for 10 minutes before removing the cake from the pan. 1. Cool completely, about 1 hour before decorating. |
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| CategoryRecipesDessert | CategoryRecipesCake |
Carrot Cake with Cream Cheese Frosting
Pair with Cream Cheese Frosting for the full effect, consider using a more sweet variant for this cake.
Cake Ingredients
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 cups shredded carrots (5 medium)
- 1 cup coarsely chopped walnuts (optional, not recommended)
Instructions
- Heat oven to 350F.
- Grease bottom and sides of one 13x9-inch pan with shortening; lightly flour.
- In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended.
- Add flour, cinnamon, nutmeg, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute.
- Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. If using 9" round pans bake for 35-50 minutes then cool on wire racks for 10 minutes before removing the cake from the pan.
- Cool completely, about 1 hour before decorating.
Nutritional Facts |
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Calories |
440 cal |
Fat |
26 g |
Saturated Fat |
3.5 g |
Cholestorol |
55 mg |
Sodium |
230 mg |
Carbohydrates |
46 g |
Sugars |
27 g |
Fiber |
2 g |
Protein |
6 g |