Super-Moist Carrot Cake

If you have roughly 2 hours and 40 minutes to spend in the kitchen, Super-Moist Carrot Cake might be a spectacular lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 7g of protein, 30g of fat, and a total of 664 calories. This recipe serves 12. For $1.14 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Easter. This recipe is liked by 10 foodies and cooks. This recipe from cooking.com requires flour, pecan, vegetable oil, and salt. Overall, this recipe earns a not so super spoonacular score of 34%. If you like this recipe, take a look at these similar recipes: Super Moist Carrot Cake with Cream Cheese Frosting, Super Moist Carrot Cake With Cream Cheese Frosting, and Super Moist Carrot Cake with Cream Cheese Icing.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 140 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans, then line bottoms with parchment paper.Using an electric mixer, beat together sugars, melted butter, oil, eggs and vanilla in a large mixing bowl until well mixed and batter lightens (approximately 2 minutes).In a small bowl, sift together flour, cinnamon, soda, salt and nutmeg. Take 1 tablespoon of mixed dry ingredients and place in a separate bowl along with raisins and pecans then toss together to coat. Set aside.Gradually add dry ingredients to wet ingredients, mixing until just incorporated. Fold in reserved raisin mixture, carrots and pineapple to batter by hand until well mixed. Divide batter evenly between cake pans and bake for 45-50 minutes or until a cake tester or toothpick inserted into the center comes out clean. Center should be set and spring back to touch. Let cake layers cool completely before removing from pans.While cake is cooling, prepare the frosting by combining cream cheese and butter in a bowl. Using an electric mixer, beat together until well mixed. Beat in vanilla. Add one cup of powdered sugar at a time and mix at low speed until well incorporated and frosting is creamy.Once cakes are cool, remove from pans. Place first layer, bottom side up, on serving plate and frost. Place second layer, bottom side down, on top of first layer and frost entire cake. Decorate top of cake with pecan halves.

 

Step by step:

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans, then line bottoms with parchment paper.Using an electric mixer, beat together sugars, melted butter, oil, eggs and vanilla in a large mixing bowl until well mixed and batter lightens (approximately 2 minutes).In a small bowl, sift together flour, cinnamon, soda, salt and nutmeg. Take 1 tablespoon of mixed dry ingredients and place in a separate bowl along with raisins and pecans then toss together to coat. Set aside.Gradually add dry ingredients to wet ingredients, mixing until just incorporated. Fold in reserved raisin mixture, carrots and pineapple to batter by hand until well mixed. Divide batter evenly between cake pans and bake for 45-50 minutes or until a cake tester or toothpick inserted into the center comes out clean. Center should be set and spring back to touch.

2. Let cake layers cool completely before removing from pans.While cake is cooling, prepare the frosting by combining cream cheese and butter in a bowl. Using an electric mixer, beat together until well mixed. Beat in vanilla.

3. Add one cup of powdered sugar at a time and mix at low speed until well incorporated and frosting is creamy.Once cakes are cool, remove from pans.

4. Place first layer, bottom side up, on serving plate and frost.

5. Place second layer, bottom side down, on top of first layer and frost entire cake. Decorate top of cake with pecan halves.

Nutrition Information:

covered percent of daily need

 

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