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

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