Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Favorite Carrot Cake

StarStarStarStarEmpty star

Your rating

Favorite Carrot Cake

Favorite Carrot Cake recipe

 

Yield

16 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Cake
2 cups all-purpose flour
Camera
2 teaspoons baking soda
Camera
2 teaspoons cinnamon
ground
Camera
½ teaspoon salt
Camera
¾ cup vegetable oil
Camera
¾ cup buttermilk
Camera
3 large eggs
Camera
2 cups sugar
granulated
Camera
2 cups carrots
shredded
Camera
8 ounces pineapple
drained, crushed
Camera
1 ⅓ cups coconut
flakes
* Camera
1 cup walnuts
chopped
Camera
Glaze
¾ cup sugar
granulated
Camera
cup buttermilk
Camera
Frosting
8 ounces cream cheese
softened
Camera
¼ cup butter
spread, softened
Camera
1 teaspoon vanilla extract
Camera
1 pound powdered sugar
Camera

Ingredients

Amount Measure Ingredient Features
Cake
473 ml all-purpose flour
Camera
1E+1 ml baking soda
Camera
1E+1 ml cinnamon
ground
Camera
2.5 ml salt
Camera
177 ml vegetable oil
Camera
177 ml buttermilk
Camera
3 large eggs
Camera
473 ml sugar
granulated
Camera
473 ml carrots
shredded
Camera
231.2 ml/g pineapple
drained, crushed
Camera
315 ml coconut
flakes
* Camera
237 ml walnuts
chopped
Camera
Glaze
177 ml sugar
granulated
Camera
79 ml buttermilk
Camera
Frosting
231.2 ml/g cream cheese
softened
Camera
59 ml butter
spread, softened
Camera
5 ml vanilla extract
Camera
453.6 g powdered sugar
Camera

Directions

CAKE: Heat oven to 350℉ (180℃).

Mix flour, baking soda, cinnamon and salt; set aside.

Whisk oil, buttermilk and eggs in large bowl until well blended.

Add granulated sugar, carrots, pineapple, coconut, walnuts and flour mixture; mix well.

Pour into greased and floured 13 x 9-inch baking pan, or three 8 by 8-inch cake pans.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.

GLAZE: Heat granulated sugar and buttermilk in saucpan over low heat until sugar is dissolved.

Pour over hot cake; cool.

FROSTING: Beat cream cheese and spread at medium speed with electric mixer until light and fluffy.

Blend in vanilla.

Gradually add powdered sugar, beating until blended.

Frost glazed cake; refrigerate.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 225541% from fat
 % Daily Value *
Total Fat 102g 157%
Saturated Fat 33g 167%
Trans Fat 0g
Cholesterol 256mg 85%
Sodium 995mg 41%
Total Carbohydrate 107g 107%
Dietary Fiber 8g 33%
Sugars g
Protein 54g
Vitamin A 243% Vitamin C 15%
Calcium 22% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe