2-layer cake & icing
Preheat oven to 350F. Grease and flour 2 9" round cake pans.
Finely shred 3 carrots and coarsely shred 1 carrot.
In a medium bowl, whisk together flour, cinnamon, soda, salt, cardamon, & nutmeg.
In a large bowl beat butter on medium for 30-seconds then gradually beat in the sugar until combined. Beat in carrots & vanilla until combined. Beat in eggs yolks one at a time until just combined. Alternate adding flour and buttermilk until combined.
Beat egg whites to stiff peaks and then fold into batter. Divide batter between prepared pans filling each 1/3 full with 3-cups of batter.
Bake for 30-minutes or until done, cool on wire rack for 10-minutes then remove from pan and finish cooling.
Spread icing on top of each layer, stack layers, and frost sides.
Icing
Beat butter, cream cheese, and mascarpone until light and fluffy. Add sugar, salt, spices, and vanilla. Beat until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (260g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 760 | ||
Calories from Fat: 373 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.4g | 55 % | |
Saturated Fat 25.2g | 126 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 117.3mg | 36 % | |
Sodium 5453.5mg | 188 % | |
Potassium 224.3mg | 6 % | |
Total Carbohydrate 92.3g | 27 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 91.1g | ||
Protein 7.5g | 11 % | |
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: 760
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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