Commissary Carrot Cake Recipe

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Commissary Carrot Cake
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Ingredients
23
Count
Nutrition
1090
Calories
Total time
3
Minutes
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Ingredients:

Directions:

  1. In a heavy saucepan,blend well the flour,sugar and salt. Gradually stir in the cream.
  2. Add the butter.
  3. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally.
  4. Cool to lukewarm.
  5. Stir in the nuts and vanilla.
  6. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
  7. Carrot Cake Preheat oven to 350 F.
  8. Have ready a greased and floured 10 tube cake pan.
  9. In a large bowl Whisk together the corn oil and sugar.
  10. Sift together the flour, cinnamon,baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.
  11. Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well.
  12. Add the carrots, raisins, and pecans.
  13. Pour into the prepared tube pan and bake for 70 minutes.
  14. Cool upright on a cooling rack If you fare not using the cake that day it can be removed from the pan,wrapped in plastic and stored at room temp.
  15. Cheese Cream Filling Cream the butter well.
  16. Add the cream cheese and beat until blended.
  17. Sift in the sugar and add the vanilla.
  18. If it is to soft to spread, chill a bit.Chill if not using immediately, but bring to room Temp.
  19. Before spreading.
  20. Assembly Preheat oven to 300 F.
  21. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly.
  22. Toss the coconut occasionally while it is baking so that it browns evenly Cool completely.
  23. Have the filling and the frosting at a spreadable consistency.
  24. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers.
  25. Spread the filling between the Layers.
  26. Spread the frosting over the top and sides.
  27. Pat the coconut onto the sides of the cake. If desired, save 1/2 cup of the frosting and color 1/2 with green food coloring 1/2 with orange, pipe on the top to form little carrots
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1090.24 Kcal (4565 kJ)
Calories from fat 698.9 Kcal
% Daily Value*
Total Fat 77.66g 119%
Cholesterol 94.8mg 32%
Sodium 1040.61mg 43%
Potassium 856.45mg 18%
Total Carbs 95.12g 32%
Sugars 44.14g 177%
Dietary Fiber 7.83g 31%
Protein 11.58g 23%
Vitamin C 3mg 5%
Vitamin A 0.4mg 14%
Iron 3.2mg 18%
Calcium 173.3mg 17%
Amount Per 100 g
Calories 433.2 Kcal (1814 kJ)
Calories from fat 277.7 Kcal
% Daily Value*
Total Fat 30.86g 119%
Cholesterol 37.67mg 32%
Sodium 413.48mg 43%
Potassium 340.3mg 18%
Total Carbs 37.79g 32%
Sugars 17.54g 177%
Dietary Fiber 3.11g 31%
Protein 4.6g 23%
Vitamin C 1.2mg 5%
Vitamin A 0.2mg 14%
Iron 1.3mg 18%
Calcium 68.9mg 17%

* 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

  • 27.5
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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