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Carrot Cake with Cream Cheese Icing Recipe

Looking for an easy Carrot Cake with Cream Cheese Icing recipe? Learn how to make Carrot Cake with Cream Cheese Icing using healthy ingredients.


Submitted by lindseybilly

Makes 10 servings



adapted from The Essential Baker via Zoe Bakes Read more: http://stickygooeycreamychewy.com/2011/01/07/the-best-carrot-cake-recipe-ever/#ixzz1lu0JEfXv

Recipe Ingredients for Carrot Cake with Cream Cheese Icing

2.25 cup All Purpose Flour
1.5 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon, Ground
1 pinch Ground Ginger Spice
0.5 tsp Salt, Table
1/4 tsp Nutmeg
4 large Egg, White
1.5 cup Sugars, Granulated
1 cup Vegetable Oil, Canola
0.5 cup Milk, Buttermilk, Fluid, Cultured, Lowfat
0.66 cup, packed Sugars, Brown
2 tsp Vanilla Extract
1/2 cup Crushed Pineapple
16 oz Carrots
0.5 cup Chopped Pecans
1 cup Golden Raisins
16 oz Cream Cheese
1 stick Butter
2 tsp Vanilla Extract
3 cup Powdered Sugar

Recipe Directions for Carrot Cake with Cream Cheese Icing

  1. Preheat oven to 350 degrees F.

  2. Prepare two 9-inch cake pans by lightly coating with oil and lining with parchment paper.

  3. Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl. Set aside.

  4. Mix the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together in a large bowl. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in the carrots, pecans and raisins just until evenly distributed throughout the batter.

  5. Pour the batter into the prepared pans and bake on the center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean.

  6. Cool cakes in their pans for at least 30 minutes before attempting to remove them. Then, removed from the pans and peel off the parchment paper. Continue to cool the cakes completely before frosting.

  7. To assemble the cake, place the bottom layer on a cardboard round or other flat surface and put on a cake turntable. Scoop about 1 1/2 cups of the cream cheese icing onto the top of the bottom cake layer. Using an offset spatula, spread the frosting evenly over the surface. Carefully place the second layer on top. Scoop another 1 1/2 cups or so of the frosting on the top of the cake and spread evenly, easing the frosting down the sides. Spread the icing around the sides of the cake, adding more as needed. Lift the cake off the turn table and place on a cake stand or platter and chill a bit to firm up the frosting before slicing.

  8. Read more: http://stickygooeycreamychewy.com/2011/01/07/the-best-carrot-cake-recipe-ever/#ixzz1lu0NJB2p

Categories

Dessert

Nutrition Facts
Serving Size 294.6g
Amount Per Serving
Calories
975
Calories from Fat
463
% Daily Value*
Total Fat
51.4g
79%
Saturated Fat
17.8g
89%
Trans Fat
0.0g
Cholesterol
75mg
25%
Sodium
452mg
19%
Potassium
323mg
9%
Total Carbohydrates
122.5g
41%
Dietary Fiber
3.9g
16%
Sugars
96.5g
Protein
9.5g
Vitamin A 170% Vitamin C 7%
Calcium 12% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
F
  Good points
  • Low in sodium
  • High in vitamin A
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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