Lee's Famous Carrot Cake Recipe

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Lee's Famous Carrot Cake
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Ingredients
12
Count
Nutrition
2364
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Pre-heat oven to 350°F.
  2. For one 3-layer cake: grease (with butter) and flour three 8 or 9 inch cake pans. (For ~24 cupcakes: prepare cupcake pans with paper liners.).
  3. Grate Carrots (by hand or with food processor) and set aside.
  4. In a separate bowl sift together the dry ingredients: Sugar, Flour, Baking Soda, Cinnamon, and Salt and set aside.
  5. In mixer bowl, add Eggs and Wesson Oil. Mix at medium speed until eggs and oil are blended.
  6. Continue mixing eggs and oil at medium speed and gradually add dry ingredients. Mix at medium speed to a batter consistency.
  7. Continue mixing at medium speed and gradually add grated Carrots to batter. Mix until Carrots are evenly distributed. (The batter may look a little “thinner” than normal cake batter.).
  8. For a cake - divide batter evenly between the 3 cake pans. Bake cake at 350 F for 25-30 minutes or until toothpick comes out clean. For cupcakes - fill liners to the top. Bake cupcakes at 350 F for 30-35 minutes. Check a few cupcakes with a toothpick to insure they are done. NOTE: For both the cake and cupcakes there will be a bit of shrinkage as they cool to room temperature.
  9. Remove from oven and let cool to room temperature – usually 1 to 2 hours.
  10. About a 1/2 hour before starting to make the icing, take the butter and cream cheese out to soften. Don’t start making the icing until you’re ready to ice the cake or cupcakes (they are at room temperature). When you finish making the icing it should be smooth and easy to work with.
  11. Put Butter and Cream Cheese in mixer bowl and mix on medium speed until smooth.
  12. Continue mixing at medium speed and add in the Vanilla.
  13. Continue mixing at medium speed and slowly (otherwise you’ll get a cloud of powdered sugar) add Powdered Sugar. Mix until smooth. Now you’re ready to ice the cake and/or cupcakes.
  14. After icing, refrigerate for 30 minutes before serving so the icing can firm up. Store the cake/cupcakes in the refrigerator. Take the cake/cupcakes out of the refrigerator about 20-30 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2363.96 Kcal (9897 kJ)
Calories from fat 1423.52 Kcal
% Daily Value*
Total Fat 158.17g 243%
Cholesterol 195.5mg 65%
Sodium 3065mg 128%
Potassium 2228.48mg 47%
Total Carbs 227.05g 76%
Sugars 136.01g 544%
Dietary Fiber 8.13g 33%
Protein 20.56g 41%
Vitamin C 3.9mg 6%
Vitamin A 1mg 34%
Iron 3.4mg 19%
Calcium 325.1mg 33%
Amount Per 100 g
Calories 431.18 Kcal (1805 kJ)
Calories from fat 259.65 Kcal
% Daily Value*
Total Fat 28.85g 243%
Cholesterol 35.66mg 65%
Sodium 559.05mg 128%
Potassium 406.47mg 47%
Total Carbs 41.41g 76%
Sugars 24.81g 544%
Dietary Fiber 1.48g 33%
Protein 3.75g 41%
Vitamin C 0.7mg 6%
Vitamin A 0.2mg 34%
Iron 0.6mg 19%
Calcium 59.3mg 33%

* 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

  • 59.7
    Points
  • 67
    PointsPlus

Good Points

  • saturated fat free

Bad Points

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

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