Carrot Cake with Cream Cheese-Lemon Zest Frosting Recipe

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Carrot Cake with Cream Cheese-Lemon Zest Frosting
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Ingredients
17
Count
Nutrition
633
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.
  2. Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.
  3. Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.
  4. In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.
  5. Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.
  6. Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.
  7. Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes.
  8. Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely.
  9. Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).
  10. To decorate Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip #67, which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 632.64 Kcal (2649 kJ)
Calories from fat 272.99 Kcal
% Daily Value*
Total Fat 30.33g 47%
Cholesterol 61.38mg 20%
Sodium 741.17mg 31%
Potassium 434.52mg 9%
Total Carbs 84.36g 28%
Sugars 55.74g 223%
Dietary Fiber 4.9g 20%
Protein 8.98g 18%
Vitamin C 6mg 10%
Vitamin A 0.6mg 19%
Iron 1.6mg 9%
Calcium 69.1mg 7%
Amount Per 100 g
Calories 278.48 Kcal (1166 kJ)
Calories from fat 120.16 Kcal
% Daily Value*
Total Fat 13.35g 47%
Cholesterol 27.02mg 20%
Sodium 326.25mg 31%
Potassium 191.27mg 9%
Total Carbs 37.13g 28%
Sugars 24.54g 223%
Dietary Fiber 2.16g 20%
Protein 3.95g 18%
Vitamin C 2.7mg 10%
Vitamin A 0.2mg 19%
Iron 0.7mg 9%
Calcium 30.4mg 7%

* 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

  • 14.4
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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