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Favorite Carrot Cake

 
Favorite Carrot Cake
10

Favorite Carrot Cake recipe

Yield

16

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

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

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

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 225541% of calories 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?

 

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