Harvest Carrot Cake Recipe

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Harvest Carrot Cake
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Ingredients
21
Count
Nutrition
1061
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
  2. Lightly butter 3 (9-inch/23-cm) round cake pans.
  3. If you don't have 3 pans, use disposable 8-1/2-inch (21.6-cm) round foil pans instead.
  4. Line bottom of pans with a circle of lightly buttered waxed paper.
  5. To plump raisins, place in a small microwave-safe bowl and drizzle with liqueur. Cover with plastic. Microwave on medium until warm, 1 to 2 minutes. Set aside.
  6. Peel carrots; grate using large grating disc of a food processor or a box grater. Grated carrots should measure no more than 3-1/2 cups (875 mL). It's important not to use any more or cake will be soggy.
  7. In a medium-size bowl, using an electric mixer, beat eggs with orange peel, brown sugar, vegetable oil and vanilla until smooth.
  8. In a large bowl, using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, salt and allspice.
  9. Make a well in centre.
  10. Pour in egg mixture. Stir just until moist.
  11. Gently stir in carrots, raisins with any remaining liqueur and pine nuts until evenly distributed.
  12. Scrape into prepared pans and smooth tops.
  13. Bake in centre of 350 degree Fahrenheit (180 degrees Celsius) oven until a cake tester inserted in centre of cake comes out clean, 25 to 30 minutes.
  14. Cool cakes in pans 10 minutes; turn out onto a cooling rack; cool completely.
  15. If making ahead, wrap individually in plastic wrap and refrigerate up to 3 days.
  16. For icing, place cream cheese in a large bowl.
  17. Using an electric mixer, beat until creamy.
  18. Beat in icing sugar; add vanilla and orange-flavored liqueur, scraping down sides as needed.
  19. Stir in 1/3 cup (75 mL) coconut.
  20. Place 1 cake on a large plate.
  21. Spread one-third of frosting overtop, just to edges.
  22. Repeat layering with cakes and frosting to form a triple-decker cake.
  23. Sprinkle top with remaining 1/3 cup coconut.
  24. Refrigerate at least 1 hour, or overnight, before serving.
  25. Slice into wedges and serve.
  26. Any leftovers will keep well, covered and refrigerated, up to 5 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1061.27 Kcal (4443 kJ)
Calories from fat 409.46 Kcal
% Daily Value*
Total Fat 45.5g 70%
Cholesterol 76.29mg 25%
Sodium 622.44mg 26%
Potassium 762.15mg 16%
Total Carbs 141.21g 47%
Sugars 59.19g 237%
Dietary Fiber 7.06g 28%
Protein 24.91g 50%
Vitamin C 4.1mg 7%
Vitamin A 1.4mg 45%
Iron 5.5mg 31%
Calcium 278.8mg 28%
Amount Per 100 g
Calories 516.26 Kcal (2161 kJ)
Calories from fat 199.19 Kcal
% Daily Value*
Total Fat 22.13g 70%
Cholesterol 37.11mg 25%
Sodium 302.79mg 26%
Potassium 370.75mg 16%
Total Carbs 68.69g 47%
Sugars 28.8g 237%
Dietary Fiber 3.43g 28%
Protein 12.12g 50%
Vitamin C 2mg 7%
Vitamin A 0.7mg 45%
Iron 2.7mg 31%
Calcium 135.6mg 28%

* 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

  • 24.2
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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