Carrot Cake with Cream Cheese Frosting

A delectable cream cheese frosting is the finishing touch on classic carrot cake.

Yield

12 servings

Cake Ingredients

1 1/2 cups granulated (white) sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts

Frosting Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla extract
4 cups confectioners' (powdered) sugar

Directions

Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release baking spray with flour.

In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan.

Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost cake.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 45 minutes
Cool Time: 1 hour
Total Time: 2 hours 25 minutes

Additional Information

Look for bags of shredded carrots in the produce aisle of your grocery store.

Variation

Zucchini Cake: Use 3 cups of shredded zucchini (about 1 1/2 medium) instead of the carrots.

Storage

Store covered in refrigerator.

Nutritional Information

Amount per serving: Calories 700 (Calories from Fat 330), Total Fat 37 g (Saturated Fat 10 g, Trans Fat 0 g), Cholesterol 85 mg; Sodium 320 mg; Total Carbohydrate 86 g (Dietary Fiber 2 g, Sugars 66 g), Protein 7 g; Exchanges: 1 Starch; 4 1/2 Other Carbohydrate; 7 Fat; Carbohydrate Choices: 6

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