Spiced Carrot Cake With Vanilla Bean-cream Cheese ... Recipe

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Spiced Carrot Cake With Vanilla Bean-cream Cheese ...
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Ingredients
21
Count
Nutrition
785
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Note: If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven.
  2. 1. For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
  3. 2. Whisk together flour, baking powder, baking soda, cinnamon, pepper, cardamom, cloves, and salt in large bowl; set aside.
  4. 3. In food processor fitted with large shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wipe out food processor workbowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain.
  5. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
  6. 4. For the frosting: Using a paring knife, halve and scrape seeds from 2 vanilla beans. When cake is cool, process cream cheese, butter, sour cream, vanilla extract, and vanilla seeds in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.
  7. 5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 784.58 Kcal (3285 kJ)
Calories from fat 437.89 Kcal
% Daily Value*
Total Fat 48.65g 75%
Cholesterol 115.03mg 38%
Sodium 381.13mg 16%
Potassium 330.07mg 7%
Total Carbs 84.07g 28%
Sugars 56.16g 225%
Dietary Fiber 2.67g 11%
Protein 7.75g 15%
Vitamin C 2.9mg 5%
Vitamin A 0.5mg 17%
Iron 2.2mg 12%
Calcium 99.1mg 10%
Amount Per 100 g
Calories 362.14 Kcal (1516 kJ)
Calories from fat 202.11 Kcal
% Daily Value*
Total Fat 22.46g 75%
Cholesterol 53.1mg 38%
Sodium 175.92mg 16%
Potassium 152.35mg 7%
Total Carbs 38.8g 28%
Sugars 25.92g 225%
Dietary Fiber 1.23g 11%
Protein 3.58g 15%
Vitamin C 1.3mg 5%
Vitamin A 0.2mg 17%
Iron 1mg 12%
Calcium 45.7mg 10%

* 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

  • 19.2
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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