The Ultimate Carrot Cake
The Ultimate Carrot Cake is a lacto ovo vegetarian hor d'oeuvre. This recipe serves 16 and costs $1.56 per serving. One portion of this dish contains roughly 8g of protein, 45g of fat, and a total of 729 calories. 8 people have tried and liked this recipe. A mixture of whole wheat flour, eggs, white sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Easter event. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by thanksgiving.food.com. With a spoonacular score of 45%, this dish is solid. If you like this recipe, you might also like recipes such as Ultimate Carrot Cake (with Carrot Cake Jam), The Ultimate VT Carrot Cake, and Ultimate Carrot Cake.
Servings: 16
Ingredients:
2 teaspoons baking soda
1 cup packed brown sugar
1⁄2 cup butter, at room temp
1 cup buttermilk
1 (1 lb) bag carrot, grated
2 teaspoons cinnamon
1 1⁄2 cups flaked coconut
1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese, at room temp
4 large eggs
2⁄3 cup flour
1⁄4 teaspoon ginger
1⁄2 teaspoon nutmeg
2 teaspoons orange zest, no pith attached
1 (12 ounce) package pecan halves
1 cup chopped pecans
1⁄2 cup raisins
1⁄2 teaspoon salt
1 teaspoon pure vanilla extract
1 1⁄2 teaspoons pure vanilla extract
3⁄4 cup vegetable oil
1 cup white sugar
1 1⁄2 cups whole wheat flour
Equipment:
oven
baking paper
bowl
frying pan
toothpicks
wax paper
Cooking instruction summary:
Preheat oven to 350 degrees.Sift together the flours, baking soda, cinnamon, salt, nutmeg, and ginger onto a sheet of waxed paper.Mix the sugars together in a large bowl.Stir in the buttermilk, oil, eggs, and vanilla.Stir in the flour mixture, grated carrots, chopped pecans, coconut and raisins.Stir until well blended.Grease and flour three 9 inch round cake pans.Line each prepared pan with wax or parchment paper that has also been greased and waxed.Pour equal amounts into each of the cake pans.Bake in preheated oven for 30 minutes or until a toothpick inserted in the middle of each comes out clean.Remove from oven and let stand for 10 minutes.Turn out onto cooling racks, remove wax paper and allow to cool completely.In a large bowl beat the butter and cream cheese together until light.Add the confectioners sugar, orange peel and vanilla mixing until smooth.Spread frosting between layers and stack evenly.Frost the top and sides of cake.Decorate with perfect pecan halves.
Step by step:
1. Preheat oven to 350 degrees.Sift together the flours, baking soda, cinnamon, salt, nutmeg, and ginger onto a sheet of waxed paper.
2. Mix the sugars together in a large bowl.Stir in the buttermilk, oil, eggs, and vanilla.Stir in the flour mixture, grated carrots, chopped pecans, coconut and raisins.Stir until well blended.Grease and flour three 9 inch round cake pans.Line each prepared pan with wax or parchment paper that has also been greased and waxed.
3. Pour equal amounts into each of the cake pans.
4. Bake in preheated oven for 30 minutes or until a toothpick inserted in the middle of each comes out clean.
5. Remove from oven and let stand for 10 minutes.Turn out onto cooling racks, remove wax paper and allow to cool completely.In a large bowl beat the butter and cream cheese together until light.
6. Add the confectioners sugar, orange peel and vanilla mixing until smooth.
7. Spread frosting between layers and stack evenly.Frost the top and sides of cake.Decorate with perfect pecan halves.
Nutrition Information:
covered percent of daily need
