Carrot Cake
Dessert
This cake is fairly easy and, unlike many carrot cakes, actually involves carrots. It takes 15 minutes to prepare, 45 minutes to bake. With a little cooling time you can start at 4:30 and have it for dessert a 6:30. Nutrition data is calculated for 24 servings. OK, I never cut a slice that small, I confess.
Cake Ingredients/Shopping List
- 3 teaspoons baking soda
- 3 cups grated carrots
- 3 teaspoons cinnamon
- 3 eggs
- 2 cups flour
- 1 cup chopped nuts
- 1 ½ cups cooking oil
- 1 teaspoon salt
- 2 cups sugar
Icing Ingredients/Shopping List
- ¼ cup butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla
Per serving:
Calories: 381 Calories from Fat: 203 Total Fat: 22.6g Cholesterol: 41mg Sodium: 352mg Total Carbohydrate 42.9g Protein: 3.7g
Directions for the Cake
Preheat oven to 350º.
Combine eggs and sugar and beat well. Add remaining cake ingredients except the nuts and mix well. Fold in nuts.
Grease and flour a 9x13 or Bundt pan. Pour cake mixture into pan; bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Note: If you don't like nuts, use an extra cup of grated carrots instead.
Directions for the Icing
Combine butter, cream cheese, powdered sugar, and vanilla in mixing bowl; beat until creamy.
Spread over cooled cake. I've made this mistake. Let it cool.