Classic Carrot Cake Recipe

Classic Carrot Cake picture

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Unsweetened crushed pineapple8 Ounce
 All purpose flour2 Cup (32 tbs)
 Sugar1 Cup (16 tbs)
 Packed brown sugar1 Cup (16 tbs)
 Baking soda2 Teaspoon
 Ground cinnamon2 Teaspoon
 Salt1⁄4 Teaspoon
 Eggs4
 Vegetable oil1 Cup (16 tbs)
 Shredded carrots2 Cup (32 tbs)
 Chopped walnuts3⁄4 Cup (12 tbs)
For frosting
 Cream cheese16 Ounce, softened (2 Packages, 8 Ounce Each)
 Butter1⁄4 Cup (4 tbs), softened
 Vanilla extract2 Teaspoon
 Confectioners sugar1 1⁄2 Cup (24 tbs)

Nutrition Facts

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

Directions

Drain pineapple, reserving 2 tablespoons juice (discard the remaining juice or save for another use).
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.
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