Try this Carrot Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees.
Lightly spoon flower into dry measuring cups and level with knife. Combine flour, baking powder, cinnamon and salt in medium bowl, stirring with a whisk. Add carrot, tossing to combine.
Place sugar, brown sugar, and butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Spread the batter into a 13 x 9 inch baking pan coated with cooking spray. Bake at 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
To prepare the frosting, place softened cream cheese and next 4 ingredients (through salt) in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don't overbeat). Spread frosting evenly over cake. Sprinkle evenly with toasted pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1849g) | ||
Recipe Makes: Servings | ||
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Calories: 4167 | ||
Calories from Fat: 1952 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 216.9g | 289 % | |
Saturated Fat 110.5g | 552 % | |
Monounsaturated Fat 65.1g | ||
Polyunsanturated Fat 18g | ||
Cholesterol 1746.8mg | 537 % | |
Sodium 58007.5mg | 2000 % | |
Potassium 2578.4mg | 68 % | |
Total Carbohydrate 469.6g | 138 % | |
Dietary Fiber 19.5g | 78 % | |
Sugars, other 450.1g | ||
Protein 94.6g | 135 % | |
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: 4167
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