Marla Gibbs' Carrot Cake
458
Moist and delicious carrot cake with cream cheese frosting will satisfy everyone.
Ingredients
| 2 | cups |
raw sugar
|
* |
| 4 | large |
eggs
|
|
| 1 ½ | cups |
vegetable oil
|
|
| 2 | cups |
unbleached all-purpose flour
|
|
| 2 | teaspoons |
cinnamon
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
carrots
grated |
|
| 1 | can |
pineapple
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.
Stir 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℉ (180℃) for 35 to 40 minutes or until cake pulls slightly away from the edge 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 ¼ of cheese mixture.
Place second lay on top and spread with frosting.
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Nutrition Facts
Serving Size 118g (4.2 oz)Amount per Serving
Calories 54067% of calories from fat
% Daily Value *
Total Fat 40g
62%
Saturated Fat 12g
60%
Trans Fat
0g
Cholesterol 89mg
30%
Sodium 324mg
14%
Total Carbohydrate
14g
14%
Dietary Fiber 2g
6%
Sugars g
Protein
9g
Vitamin A 56%
•
Vitamin C 2%
Calcium 4%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
auntie-em
PS to my prior review. In looking at the original recipe again I note it calls for 1/2 cup (1 stick) butter and not 1 cup (2 sticks). I also add another 3 oz pkg of cream cheese to make up for the volume lost with less sugar.
over 11 years agohappyzhangbo
Thanks for your review, I just edited the recipe, and it should be 1 1/2 teaspoons of baking soda and 1 teaspoon of salt.
over 11 years agoJane
My coworker brought some of this wonderful cake to work that her husband made and has been making for years. It's the best carrot cake I've ever eaten and carrot cake being my fav cake, I've had many varieties through the years. This one is the best ever!
almost 11 years agoGot this recipe years ago from the National Enquior paper!Best one I have ever eaten!Cathy
about 4 years agoI’m Cathy from Canada; not Spokane. But,I like Washing State!
almost 4 years agoUnited States
I hope everyone who has made this recipe has cut back on the powdered sugar in the frosting like I did. 2 cups instead of 4 1/2 cups which is what you would get in 1 lb. I add some grated lemon peel and squeeze some juice from the lemon - the frosting is to die for. Not icky sweet like most professionally baked cakes you get in a restaurant. Try it and you will not be sorry.
over 3 years ago