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Carrot Cake with Cream Cheese Glaze

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Submitted by wanda662

Moist and delicious cake is paired with cream cheese glaze that doubles the yumminess of the cake and the joy of eating.

YIELD

8 servings

PREP

20 min

COOK

45 min

READY

1 hrs

Ingredients

4 4
LARGE LARGE EGGS
3 45
TABLESPOONS ML BROWN SUGAR
packed
4 2E+1
TEASPOONS ML VEGETABLE OIL
1 5
TEASPOON ML VANILLA EXTRACT
1 ⅓ 315
¾ 177
2 1E+1
TEASPOONS ML BAKING SODA
2 1E+1
TEASPOONS ML CINNAMON
ground
3 7.1E+2
CUPS ML CARROTS
grated
1 237
CUP ML PINEAPPLE, CANNED, CRUSHED
drained *
¼ 59
CUP ML RAISINS, SEEDLESS
dark

Directions

Spray an 8” tube pan with nonstick cooking spray and set aside.

Combine eggs, sugar, oil, and vanilla; beat well.

With mixer at low speed, beat in milk powder, flour, baking soda, and cinnamon, until throroughly combined.

Stir in remaining ingrediends. Pour into pan and bake 40 to 45 minutes, until cake tests done.

Cool in pan for 5 minutes.

Remove cake from pan; drizzle with CREAM CHEESE GLAZE.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 186 25% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 266mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 18g
Vitamin A 141% Vitamin C 6%
Calcium 18% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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