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Carrot Cake With Cream Cheese Frosting Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Canned unsweetened crushed pineapple||8 Ounce, undrained (1 Can)|
|Sugar||14 Tablespoon (3/4 Cup Plus 2 Tablespoons)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Nonfat buttermilk||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|Shredded carrots||2 Cup (32 tbs)|
|Vegetable cooking spray||1|
|Light process cream cheese product||8 Ounce (1 Package)|
Serving size: Complete recipe
Calories 2960 Calories from Fat 671
% Daily Value*
Total Fat 76 g116.6%
Saturated Fat 12.5 g62.4%
Trans Fat 0 g
Cholesterol 450.2 mg
Sodium 4696.6 mg195.7%
Total Carbohydrates 495 g165.2%
Dietary Fiber 22.2 g88.6%
Sugars 262.2 g
Protein 79 g157.7%
Vitamin A 1023.1% Vitamin C 53%
Calcium 157% Iron 108%
*Based on a 2000 Calorie diet
Drain pineapple, reserving 1 tablespoon plus 2 teaspoons juice.
Set pineapple and juice aside.
Beat eggs in a large bowl at high speed of an electric mixer 5 minutes or until light and fluffy.
Beat in sugar, oil, buttermilk, and vanilla.
Gently stir in flour mixture, reserved pineapple, and shredded carrot.
Pour barter into a 10- x 9- x 2-inch baking pan that has been coated with cooking spray.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool completely in pan.
Beat cream cheese and reserved pineapple juice in a small bowl at high speed of an electric mixer until light and fluffy.
Spread over cooled cake, and cut into squares.