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This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Ingredients
- 2 cups white sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 ½ cups vegetable oil
- 4 eggs
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1 (3 ounce) package cream cheese
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 ½ cups sifted confectioners' sugar
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Step 2
Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
Step 3
Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
Step 4
To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 14 | |
| Calories 593 | |
| % Daily Value * | |
| Total Fat34g | 44% |
| Saturated Fat6g | 32% |
| Cholesterol66mg | 22% |
| Sodium313mg | 14% |
| Total Carbohydrate69g | 25% |
| Dietary Fiber2g | 7% |
| Total Sugars52g | |
| Protein6g | |
| Vitamin C2mg | 8% |
| Calcium38mg | 3% |
| Iron2mg | 8% |
| Potassium164mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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