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Carrot Cake Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Cooked mashed carrots||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
|Cream cheese/Neufchatel cheese||3 Ounce|
|Unsalted butter||2 Tablespoon|
|Confectioners sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|Lemon juice||1 Teaspoon|
Serving size: Complete recipe
Calories 4226 Calories from Fat 1435
% Daily Value*
Total Fat 163 g251.1%
Saturated Fat 96.1 g480.7%
Trans Fat 0 g
Cholesterol 834.2 mg
Sodium 2733.6 mg113.9%
Total Carbohydrates 656 g218.7%
Dietary Fiber 21.5 g86%
Sugars 415.6 g
Protein 55 g109.4%
Vitamin A 889% Vitamin C 26.4%
Calcium 126.6% Iron 104.8%
*Based on a 2000 Calorie diet
Combine flour, salt, baking powder, baking soda, and spices in small bowl.
Cream butter and sugar in medium bowl until well blended.
Add eggs, one at a time, beating well after each egg; add vanilla and mix well.
Add carrots and mix well.
Stir in dry ingredients one-half at a time, alternating with milk.
Stir in raisins.
Turn into greased baking pan and bake 45 to 50 minutes or until cake springs back when lightly touched near center.
Cool in pan on rack.
Frost when cool.
To make frosting, bring cream cheese and butter to room temperature; cream together in small bowl until smooth.
Gradually beat in confectioner's sugar; blend in vanilla and lemon juice, mixing well.
If frosting is too soft, add a little more sugar.
If too stiff, blend in a small amount of milk.