Marla Gibbs' Carrot Cake

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I got the original recipe from Celebrity Chefs when Marla Gibbs was a guest about 30 years ago. Your ingredients list doesn't correspond to the directions. It should say 1 1/2 tsp baking soda and not "salt". That much salt is way too much. Also, I cut the powdered sugar in the frosting in half because the amount called for is WAY TOO SWEET - and I added some fresh lemon juice and grated lemon peel. It makes for a much better cake which everyone raves about.

60 minutes Prep: 20 minutes Cook: 40 minutes

2160 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

2	cups	raw sugar
4	large	eggs
1 1/2	cups	vegetable oil
2	cups	flour, unbleached all-purpose
2	teaspoons	cinnamon
2	teaspoons	baking powder
1 1/2	teaspoons	salt
2	cups	carrots	grated
1	can	pineapple, canned	crushed, drained
1	cup	pecans	chopped

Frosting
1	package	cream cheese	softened
1	cup	butter	softened
1	teaspoon	vanilla extract
1	pound	powdered sugar	sifted

Directions

In a mixing bowl, beat raw sugar and eggs thoroughly.

Mix in vegetable oil.

S tir flour, cinnamon, baking powder, baking soda and salt together.

Add to egg mixture, beating until just combined.

Stir in carrots, pineapple and pecan.

Spread evenly into 2 greased and waxed paper lined 9 inch round cake pans.

Bake at 350 degrees for 35-40 minutes or until cake pulls slightly away from the ed ge of pan.

Cool 10 minutes; remove cake from pan. Cool on wire rack.

In a la rge mixing bowl, beat together the cream cheese, butter and vanilla until light and fluffy.

Gradually add powdered sugar. Beat until smooth.

Spread top of one layer with 1/4 of cheese mixture.

Place second lay on top and spread with frosting.

Reviews

I got the original recipe from Celebrity Chefs when Marla Gibbs was a guest about 30 years ago. Your ingredients list doesn't correspond to the directions. It should say 1 1/2 tsp baking soda and not "salt". That much salt is way too much. Also, I cut the powdered sugar in the frosting in half because the amount called for is WAY TOO SWEET - and I added some fresh lemon juice and grated lemon peel. It makes for a much better cake which everyone raves about.
over 4 years ago by auntie em

-2

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Nutrition Facts

Serving Size 473g

Amount per Serving

Calories 2160 67% of calories from fat

	% Daily Value*
Total Fat 161.0g	247%
Saturated Fat 48.0g	239%
Trans Fat 0.0g
Cholesterol 357mg	119%
Sodium 1386mg	58%
Total Carbohydrate 172.0g	57%
Dietary Fiber 6.0g	26%
Sugars 116.0g
Protein 18.0g	36%