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Carrot Cake with Cream Cheese Frosting Recipe

Carrot Cake with Cream Cheese Frosting Recipe

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Ingredients

Count

Nutrition

17688

Calories

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Ingredients:

Serving

cooking spray
3 tbsp all-purpose flour
11.2 oz all-purpose flour (about 2 1/2 cups)
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup applesauce
1/3 cup canola oil
1/4 cup vanilla low-fat yogurt
2 1/2 tsp vanilla extract
2 large egg whites
1 large egg
2 cups finely shredded carrot (about 6 small)
3 tbsp butter, softened
12 oz 1/3- less-fat cream cheese, softened
4 1/2 cups powdered sugar
2 tsp vanilla extract

Directions:

Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round and 1 (8-inch) square cake pans with cooking spray; dust with 3 tablespoons flour. Weigh or lightly spoon 11.2 ounces flour (about 2 1/2 cups) into dry measuring cups; level with a knife. Combine flour, baking powder, and next 4 ingredients in a large bowl, stirring with a whisk. Combine granulated sugarand next 7 ingredients in a medium bowl; beat well with a mixer at medium speed. Stir in carrot. Add to flour mixture, stirring just until moist.
Pour 1 1/3 cups batter into each prepared pan. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Run a knife around outside edge of pans. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire racks.
To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Gradually beat in powdered sugar and vanilla just until smooth. Cover and refrigerate until ready to use.
For baby's cake, cut 2 small layers from square layer, using a (4-inch) round cookie cutter, discarding scraps. Place 1 layer on a small plate; spread with 1/3 cup frosting. Top with remaining layer. Spread 1/2 cup frosting on top and sides of cake.
For adult cake, place 1 round cake layer on a plate; spread with 1/2 cup frosting. Top with remaining round layer. Spread 2 1/4 cups frosting on top and sides of cake. Store cakes loosely covered in refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	17688.44 Kcal (74058 kJ)
Calories from fat	7311.74 Kcal
		% Daily Value*
Total Fat	812.42g	1250%
Cholesterol	464.36mg	155%
Sodium	19212.08mg	801%
Potassium	36913.09mg	785%
Total Carbs	2417.38g	806%
Sugars	1433.27g	5733%
Dietary Fiber	21.42g	86%
Protein	221.19g	442%
Vitamin C	18.7mg	31%
Vitamin A	3mg	100%
Iron	7mg	39%
Calcium	2400.9mg	240%

Amount Per 100 g
Calories	401.11 Kcal (1679 kJ)
Calories from fat	165.8 Kcal
		% Daily Value*
Total Fat	18.42g	1250%
Cholesterol	10.53mg	155%
Sodium	435.66mg	801%
Potassium	837.06mg	785%
Total Carbs	54.82g	806%
Sugars	32.5g	5733%
Dietary Fiber	0.49g	86%
Protein	5.02g	442%
Vitamin C	0.4mg	31%
Vitamin A	0.1mg	100%
Iron	0.2mg	39%
Calcium	54.4mg	240%

* 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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