Bestest-Evah! Carrot Cake
Recipe: #13041
July 09, 2014
Categories: Desserts, Cakes, Layer, Pineapple, Carrot, Birthday, Christmas, Fathers Day Mothers Day, Potluck, Thanksgiving, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"This is my FAVORITE carrot cake!!!! I always get recipe requests."
Original is 15 servings
Ingredients
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- FOR FROSTING INGREDIENTS
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Nutritional
- Serving Size: 1 (214.5 g)
- Calories 776.1
- Total Fat - 44.5 g
- Saturated Fat - 13.3 g
- Cholesterol - 94.8 mg
- Sodium - 387.5 mg
- Total Carbohydrate - 92.1 g
- Dietary Fiber - 3.2 g
- Sugars - 72.1 g
- Protein - 7.1 g
- Calcium - 108.8 mg
- Iron - 1.6 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.1 mg
Step by Step Method
TO MAKE THE CAKE
Step 1
Preheat oven to 325 degrees Farenheit. Grease 3 (8" or 9") cake pans. Drain pineapple (discard liquid for a later use). Beat eggs in a large bowl. Add sugars and beat until light and fluffy. Add oil and mix well with whisk. Add in the dry ingredients and beat until smooth. Stir in remaining ingredients and pour batter into prepared pans. Bake for 40 minutes or until tooth pick comes out clean when inserted in center of cake. Cool and frost between layers and over and around cake.
TO MAKE THE FROSTING
Step 2
Mix cream cheese and butter until smooth. Add remaining ingredients until well incorporated. Decorate cake with either extra shredded carrots or toasted coconut.
Tips
- 3 (8" or 9") cake pans
16 Reviews
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