Carrot Cake With Cream Cheese Frosting (Blue Ribbon Prize Winner)
Recipe: #2882
November 20, 2011
Categories: Desserts, Cakes, Cheese, Carrot, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day July 4th, Mothers Day, Picnic, Potluck, Thanksgiving, Oven Bake, Cream Cheese, more
"This moist and delicious carrot cake took first prize at our provincial fair a number of years back. The judges were so right, no surprise that it's a winner at our house too."
Original is 12 servings
Ingredients
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- ICING
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Nutritional
- Serving Size: 1 (159 g)
- Calories 663.2
- Total Fat - 31.6 g
- Saturated Fat - 9.5 g
- Cholesterol - 85.4 mg
- Sodium - 874.7 mg
- Total Carbohydrate - 81.9 g
- Dietary Fiber - 1.2 g
- Sugars - 59.1 g
- Protein - 14.5 g
- Calcium - 305.8 mg
- Iron - 1.3 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In mixing bowl, combine and whisk together flour, baking soda, baking powder, salt, nutmeg, cinnamon and set aside
Step 2
With electric mixer on low beat oil, sugar and eggs until combined. Beat on medium for two minutes
Step 3
Stir in dry ingredients. Fold in grated carrots and raisins
Step 4
Pour into greased 9 x 13 pan or two greased round cake pans. Bake 325 for 50 - 60 minutes
Step 5
Cool 10 minutes and turn out on wire rack. This is a very moist cake and needs to cool completely on wire racks before frosting
Step 6
When completely cooled ice with Cream cheese Icing. Beat the cream cheese, butter, cream and vanilla until smooth. Add in icing sugar, more if necessary for desired consistency.
Tips
No special items needed.
1 Reviews
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