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Super Moist Carrot Cake

 
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Super Moist Carrot Cake recipe

Yield

16

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free
 

Ingredients

2 cups all-purpose flour
sifted
1 ½ teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
ground
1 teaspoon salt
2 cups sugar
4 large eggs
1 ½ cups vegetable oil
4 medium carrots
shredded
½ cup walnuts
coarsely chopped
8 ounces pineapple
crushed, drained
orange zest
1/3 inch by 3 inch
*
6 ounces cream cheese
cut in chunks
6 tablespoons butter
cut in chunks
1 teaspoon vanilla extract
2 cups powdered sugar

Directions

Preheat oven to 350℉ (180℃).

Mix flour, baking soda, baking powder, cinnamon and salt in a large bowl.

In a separate bowl, combine sugar and eggs; blend in oil and mix.

Stir mixture into dry ingredients.

Stir in shredded carrots, chopped nuts and pineapple.

Pour batter into greased and flour-dusted 9 inch by 13 inch baking pan or 10 inch bundt pan.

Bake for 45 minutes (55 minutes for bundt pan), or until pick inserted in center comes out clean.

Make Cream-Cheese Frosting:

Mix orange zest (or one drop or oil or 1 teaspoon dried orange peel), cream cheese and butter thoroughly.

Add vanilla and powdered sugar and mix well.

Makes enough to frost a 9 inch by 13 inch cake.

Frost cake when it is thoroughly cooled.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 52356% of calories from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 290mg 12%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 6%
Sugars g
Protein 10g
Vitamin A 58% Vitamin C 3%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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