In the February 1995 issue of Better Homes and Gardens this recipe is proclaimed to be the BEST carrot cake ever!
CAKE:.
Preheat oven to 350 degrees.
Grease and flour two 9 inch round cake pans.
In a large bowl, stir together flour, sugar, baking powder and baking soda; Set aside.
In a medium bowl, beat eggs' stir in carrot, oil, dried fruit bits, and ginger.
Stir egg mixture into flour mixture.
Pour batter into prepared pans.
Bake for 30-35 minutes or until a wooden toothpick inserted near the centers comes out clean.
Cool in pans on wire racks for 10 minutes. Remove from pans.
Cool completely on wire racks.
Orange-Cream Cheese Frosting:.
In a large bowl combine, cream cheese, butter and orange juice or brandy.
Beat with an electric mixer on medium speed until smooth.
Gradully add 2 cups sifted powdered sugar, beating until mixed.
Gradually beat in enough of the addtional 2 3/4 cups sifter powdered sugar to make of spreading consistency.
Stir in finely shredded orange peel.
ASSEMBLE CAKE:.
Fill and frost cake layers with frosting.
If desired press toasted pecans onto the side of the cake.
Cover loosely and store cake or any leftovers in the refrigerator for up to 2 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 16 | ||
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Calories: 739 | ||
Calories from Fat: 282 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.3g | 42 % | |
Saturated Fat 8.9g | 44 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 291.3mg | 90 % | |
Sodium 464.8mg | 16 % | |
Potassium 312.7mg | 8 % | |
Total Carbohydrate 107.8g | 32 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 105.2g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 739
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