Carrot Cake V

Carrot Cake V

Elements

Unique recipe makes 9 inch layer cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 2 cups white sugar

  • 1 cup vegetable oil

  • four eggs

  • 2 (four.5 ounce) jars carrot child meals

  • 1 teaspoon vanilla extract

  • 2 cups all-function flour

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons baking soda

  • 2 teaspoons floor cinnamon

  • 1/four teaspoon floor nutmeg

  • 1/four teaspoon floor cloves

  • 1 (eight ounce) package deal cream cheese, softened

  • half cup butter, softened

  • 1 tablespoon vanilla extract

  • four cups confectioners’ sugar

  • 1 1/four cups chopped pecans

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Carrot Cake V

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour two 9 inch spherical pans.
  2. In a big bowl, mix sugar and oil; beat properly. Add eggs, carrots, and 1 teaspoon vanilla; beat combination till clean. Mix flour, salt, soda, and spices; add to creamed combination, beating properly. Pour batter into ready pans.
  3. Bake for half-hour, or till cake exams accomplished. Cool in pans for 10 minutes, after which switch layers to wire racks.
  4. To Make Cream Cheese Frosting: Mix cream cheese and butter or margarine, beating till mild and fluffy. Add 1 tablespoon vanilla and confectioners’ sugar; beat till clean. Stir in chopped pecans. Fill and frost the cake with cream cheese frosting. Garnish with pecans, if desired.

Vitamin

  • Energy
  • 577 kcal
  • 29%
  • Carbohydrates
  • sixty nine.eight g
  • 23%
  • Ldl cholesterol
  • eighty four mg
  • 28%
  • Fats
  • 32 g
  • forty nine%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 297 mg
  • 12%

* % Day by day Values are based mostly on a 2,000 calorie food regimen.

Recipe by Suzanne Stull

“This can be a very straightforward cake recipe for whenever you’re within the temper for carrot cake with a cream cheese frosting.”

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