Carrot Cake Recipe

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Carrot Cake
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Ingredients
21
Count
Nutrition
6079
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare two 9 inch cake pans by spraying with Vegetable non-stick spray (like Pam Spray) and line with a parchment paper round on the bottom then spray the top of the parchment.
  3. Or spray a 9 X 13 baking pan with Vegetable non stick spray (like Pam Spray) or use 20 jumbo Cupcake liners in a Muffin tin without using Pam spray.
  4. In a large bowl whisk well: Flour, Sugar, Brown Sugar, Baking Soda, Baking Powder, Salt, all Spices.
  5. Peel then Grate approx 5-6 medium Carrots to yield 2 cups packed. Grate Carrots finely to no more than 1/4 inch pieces.
  6. It is important that you peel the Carrots before grating.
  7. You do not want the tough skins in your cake.
  8. In a medium bowl or KitchenAid bowl add Carrots, Grated Fresh Orange Peel, Drained Pineapple, Raisins (optional), Coconut Flakes, Walnuts or Pecans and mix well with a big spoon.
  9. To this mixture add the Vegetable Oil, Vanilla Extract and Eggs one at a time mixing in well then add 1 T of the reserved Pineapple juice and mix well.
  10. Scrape down bowl often.
  11. Slowly add the wet ingredients to the dry ingredients and mix with a hand mixer or Kitchen Aid for about 1 minute until well mixed.
  12. Do not over mix.
  13. Pour divided into prepared (as above) 9 inch cake pans, or 9 X 13 pan, or approximately 20 Cupcake liners filled 3/4 full or a 9 X 13 baking sheet sprayed with Pam but no parchment paper needed.
  14. Bake at 350 degrees for 25-30 mins for Cupcakes, 35-40 minutes for 9 inch layer cakes and 45-50 mins for 9 X 13 in the center of the oven.
  15. Half way through cooking rotate the pans for even cooking.
  16. A toothpick will come out clean when done.
  17. All ovens vary in timing so check at lowest time first and if not done put back in oven and recheck in 2- 3 minutes.
  18. Allow to cool completely in pan for 1-2 hours before removing to ice with Cream Cheese Icing. Creme Cheese Icing.
  19. Place 1/4 of icing between the two layers and when placing the top cake layer on, put the flat side of the cake (the bottom when it was in the cake pan) facing up for a flat top which makes a more attractive cake and easier to ice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6078.96 Kcal (25451 kJ)
Calories from fat 3354.5 Kcal
% Daily Value*
Total Fat 372.72g 573%
Cholesterol 558mg 186%
Sodium 4674.5mg 195%
Potassium 4475.25mg 95%
Total Carbs 646.49g 215%
Sugars 249.64g 999%
Dietary Fiber 49.42g 198%
Protein 99.94g 200%
Vitamin C 37.4mg 62%
Vitamin A 2.2mg 73%
Iron 19.5mg 108%
Calcium 753.2mg 75%
Amount Per 100 g
Calories 383.31 Kcal (1605 kJ)
Calories from fat 211.52 Kcal
% Daily Value*
Total Fat 23.5g 573%
Cholesterol 35.18mg 186%
Sodium 294.75mg 195%
Potassium 282.19mg 95%
Total Carbs 40.76g 215%
Sugars 15.74g 999%
Dietary Fiber 3.12g 198%
Protein 6.3g 200%
Vitamin C 2.4mg 62%
Vitamin A 0.1mg 73%
Iron 1.2mg 108%
Calcium 47.5mg 75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 151.8
    Points
  • 171
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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