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Moist Carrot Cake with Cream Cheese Frosting

 
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1.7k

This recipe was the first-place winner at the Ventura country fair. Moist and delicious with a tangy frosting and it freezes very well.

Yield

16

servings

Prep

10

min

Cook

40

min

Ready

50

min

Trans-fat Free
 

Ingredients

Cake
1 ½ cups vegetable oil
2 cups sugar
4 large eggs
beaten
2 cups all-purpose flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 pound carrots
peeled, grated
¾ cup walnuts
or pecans chopped
Frosting
8 ounces cream cheese
softened
½ cup butter
softened
3 ½ cups powdered sugar
1 teaspoon vanilla extract

Directions

Cake:

Mix oil and sugar in large bowl with an electric mixer. Add eggs and beat until thick and lemon colored. Sift together flour, cinnamon, soda, and salt 3 times. Add to creamed mixture and mix well. Stir in carrots and nuts.

Pour into greased and floured 9 x 11inch pan. Bake 350℉ (180℃), 30 to 40 minutes until toothpick inserted comes out clean. Cool. Frost.

Frosting:

Cream together cream cheese and butter. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth.

 

* not incl. in nutrient facts

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Comments

Clarence
clarence@mtaonline.net
 over 9 years ago

I an 74 young,you lost me when you said 1 pkg of powered sugar for the frosting.Would that be a 1 pound pkg?I am printing the recipe.Would you let me know as I would like to try this recipe.Clarence

zhangbo
Toronto
 over 9 years ago

That should be 3 1/2 cups sugar.

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 60554% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 337mg 14%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 104% Vitamin C 3%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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