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Classic Carrot Cake Recipe
|Unsweetened crushed pineapple||8 Ounce|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
|Shredded carrots||2 Cup (32 tbs)|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Vanilla extract||2 Teaspoon|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 8348 Calories from Fat 4412
% Daily Value*
Total Fat 499 g768.3%
Saturated Fat 156.1 g780.6%
Trans Fat 0 g
Cholesterol 1465.8 mg
Sodium 5241.5 mg218.4%
Total Carbohydrates 895 g298.5%
Dietary Fiber 31.3 g125%
Sugars 657.7 g
Protein 98 g196.8%
Vitamin A 1173.2% Vitamin C 70.4%
Calcium 105.1% Iron 129.4%
*Based on a 2000 Calorie diet
In a large mixing bowl, combine the dry ingredients.
Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined.
Stir in walnuts.
Transfer batter to a greased 13-in.x 9-in.x 2-in. baking dish.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
For frosting, in a small mixing bowl, beat the cream cheese and butter until smooth.
Beat in the vanilla.
Gradually beat in the confectioners' sugar until smooth.
Spread over cake.