Carrot Cake

30
Servings
1h
Prep Time
1m
Cook Time
1h 1m
Ready In

Recipe: #34626

April 04, 2020



"This excellent carrot cake came from my mother, Constance Wagner. It can be successfully cut in half, and the amount of sugar can be reduced by 1/3 as well. The buttercream frosting recipe is included in this DESSERTS section. To freeze with frosting: Chill frosted cake in freezer enough to harden the frosting, then cover the frosted area with waxed paper before wrapping the entire cake with foil or freezer wrap. Then protect the whole cake with a rigid container. The frosted cake will keep well for up to 2 months in the freezer."

Original recipe yields 30 servings
OK

Nutritional

  • Serving Size: 1 (96.2 g)
  • Calories 311.5
  • Total Fat - 16.9 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 131.8 mg
  • Sodium - 377.7 mg
  • Total Carbohydrate - 35.2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 27.7 g
  • Protein - 6.2 g
  • Calcium - 51.9 mg
  • Iron - 0.9 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0 mg

Step 1

Mix all of the carrot cake ingredients together and bake in two greased and floured 9-inch pans at 350' F. for 1 hour.

Step 2

When cool, frost with cream cheese frosting (see below) or buttercream frosting.

FOR FROSTING


Step 3

Cream the cream cheese and butter together with electric mixer. Beat in 2 to 3 cups of powdered sugar and the teaspoon of vanilla. Beat till fluffy.

Tips & Variations


No special items needed.

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