Best Loved Carrot Cake

Best Loved Carrot Cake Enlarge Image
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71 users rated this recipe an average rating of 4.5
Makes:
12 servings
Prep:
30 mins
Cool:
2 hrs
Bake:
35 mins 350°F
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Best Loved Carrot Cake

Ingredients
4
eggs, lightly beaten
2
cups sugar
2
teaspoons baking powder
1
teaspoon ground cinnamon (optional)
1/2
teaspoon salt
1/2
teaspoon baking soda
3
cups finely shredded carrot* (lightly packed)
3/4
cup cooking oil
1
recipe Cream Cheese Frosting (see recipe center)
1/2
cup finely chopped pecans, toasted (optional)

Directions

  1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 8x1 1/2-inch round cake pans ; line pans with waxed paper and grease the paper. Set pans aside.
  2. Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda; set aside.
  3. In another bowl combine eggs, carrot, and oil. Add egg mixture to flour mixture. Stir until combined. Pour batter into the prepared pans.
  4. Bake in the preheated oven for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly.
  5. Frost with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Cover and store cake in the refrigerator for up to 3 days.

From the Test Kitchen

Carrot-Ginger Cake

Prepare as above, except omit the cinnamon; add 2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger with the eggs, carrot, and oil.

*Note The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

Nutrition Facts

(Best Loved Carrot Cake )
    Per serving:
  • 711 kcal cal.,
  • 30 g fat
  • (10 g sat. fat,
  • 5 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 112 mg chol.,
  • 350 mg sodium,
  • 108 g carb.,
  • 1 g fiber,
  • 90 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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