Best Carrot Cake" With Cream Cheese Icing

Best Carrot Cake" With Cream Cheese Icing is a lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains around 11g of protein, 56g of fat, and a total of 989 calories. For $1.49 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Foodista has 82 fans. A mixture of eggs, vegetable oil, pecans, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Easter. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a good spoonacular score of 53%. Similar recipes include Carrot Cake with Cream Cheese Icing, Carrot Cake With Pecan Cream Filling and Cream Cheese Icing, and Carrot Cake with Maple-Cream Cheese Icing.

Servings: 6

 

Ingredients:

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

3/4 teaspoon salt

3/4 cup granulated sugar

3/4 cup packed brown sugar

3 eggs

3/4 cup vegetable oil

1 teaspoon vanilla

2 cups grated carrots

1 cup well drained crushed pineapple

1/2 cup coarsely chopped pecans (toasted for better flavour)

1 package cream cheese (8 ounces/ 250 g)

1/4 cup butter softened

1/2 teaspoon vanilla

1 cup icing sugar

Equipment:

mixing bowl

bowl

skewers

oven

Cooking instruction summary:

Cake Batter: Sift and blend the flour, baking powder, baking soda, cinnamon,nutmeg and salt into a large mixing bowl. In a separate bowl, beat together the sugars, eggs, oil and vanilla. Stir in the carrots pineapple and pecans. Transfer to two prepared 8" square cake pans. Bake in a pre-heated 350 F oven for 35-40 minutes or until a wooden skewer inserted in the middle comes out clean. Icing: Add the cream cheese and butter to a bowl and beat until smooth. Pour in the vanilla and gradually beat in the icing sugar, until a smooth consistency.

 

Step by step:

Cake Batter

1. Sift and blend the flour, baking powder, baking soda, cinnamon,nutmeg and salt into a large mixing bowl.

2. In a separate bowl, beat together the sugars, eggs, oil and vanilla. Stir in the carrots pineapple and pecans.

3. Transfer to two prepared 8" square cake pans.

4. Bake in a pre-heated 350 F oven for 35-40 minutes or until a wooden skewer inserted in the middle comes out clean.


Icing

1. Add the cream cheese and butter to a bowl and beat until smooth.

2. Pour in the vanilla and gradually beat in the icing sugar, until a smooth consistency.


Nutrition Information:

Quickview
988k Calories
10g Protein
56g Total Fat
115g Carbs
8% Health Score
Limit These
Calories
988k
49%

Fat
56g
87%

  Saturated Fat
35g
223%

Carbohydrates
115g
39%

  Sugar
77g
87%

Cholesterol
143mg
48%

Sodium
733mg
32%

Alcohol
0.34g
2%

Get Enough Of These
Protein
10g
22%

Vitamin A
8011IU
160%

Manganese
1mg
57%

Selenium
22µg
33%

Vitamin B1
0.45mg
30%

Folate
106µg
27%

Phosphorus
264mg
26%

Vitamin B2
0.41mg
24%

Vitamin C
15mg
19%

Iron
3mg
18%

Calcium
169mg
17%

Vitamin B3
3mg
16%

Fiber
3g
16%

Potassium
506mg
14%

Vitamin K
15µg
14%

Vitamin E
2mg
14%

Copper
0.25mg
13%

Vitamin B5
1mg
10%

Vitamin B6
0.19mg
9%

Magnesium
37mg
9%

Zinc
1mg
9%

Vitamin D
0.81µg
5%

Vitamin B12
0.31µg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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