Carrot Cake With Cream Cheese Frosting (Blue Ribbon Prize Winner)
Created by Gerry on November 20, 2011
- Servings: 12
- Prep Time: 10m
- Cook Time: 50m
- Recipe #2882
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg (we seldon use the nutmeg)
- 1 1/2 teaspoons cinnamon
- 1 cup oil
- 2 cups sugar
- 4 eggs
- 3 cups grated carrots
- 1/2 cup raisins
- ICING
- 4 ounces cream cheese (room temperature)
- 2 tablespoons butter (room temperature)
- 1 tablespoon cream
- 1 teaspoon vanilla
- 1 1/2 cups icing sugar (approximately)
How to Make
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Step 1: In mixing bowl, combine and whisk together flour, baking soda, baking powder, salt, nutmeg, cinnamon and set aside
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Step 2: With electric mixer on low beat oil, sugar and eggs until combined. Beat on medium for two minutes
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Step 3: Stir in dry ingredients. Fold in grated carrots and raisins
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Step 4: Pour into greased 9 x 13 pan or two greased round cake pans. Bake 325 for 50 - 60 minutes
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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
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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.
Nutritional Facts
- 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