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:

2 teaspoons baking soda

1 cup butter (2 sticks), softened

1 pound shredded carrots

2 teaspoons cinnamon

8 ounces cream cheese (1 block)

3 eggs

2 1/2 cups flour

1 cup golden raisins

3/4 cup light brown sugar

1/4 teaspoon nutmeg

Optional decoration: 15 pecan halves

3/4 cups chopped pecans

3/4 cup crushed pineapple, well drained

3 cups powdered sugar

1 1/2 teaspoons salt

1 cup sugar

2 teaspoons vanilla

1 cup vegetable oil

Equipment:

baking paper

hand mixer

mixing bowl

toothpicks

oven

bowl

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:

Quickview
663k Calories
6g Protein
29g Total Fat
96g Carbs
4% Health Score
Limit These
Calories
663k
33%

Fat
29g
46%

  Saturated Fat
15g
98%

Carbohydrates
96g
32%

  Sugar
70g
78%

Cholesterol
102mg
34%

Sodium
717mg
31%

Alcohol
0.23g
1%

Get Enough Of These
Protein
6g
14%

Vitamin A
7111IU
142%

Manganese
0.73mg
36%

Selenium
13µg
20%

Vitamin B1
0.29mg
19%

Folate
66µg
17%

Vitamin B2
0.28mg
16%

Fiber
3g
13%

Phosphorus
120mg
12%

Iron
2mg
12%

Vitamin B3
2mg
11%

Copper
0.21mg
10%

Potassium
343mg
10%

Vitamin C
7mg
9%

Vitamin B6
0.16mg
8%

Vitamin K
8µg
8%

Calcium
73mg
7%

Magnesium
28mg
7%

Vitamin E
1mg
7%

Vitamin B5
0.63mg
6%

Zinc
0.88mg
6%

Vitamin D
0.62µg
4%

Vitamin B12
0.18µg
3%

covered percent of daily need
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Related Videos:

Pineapple Carrot Cake Recipe - super moist and delicious

 

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