Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans.
In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
PREPARE ICING: In a medium bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 687 (70%)|
|Amt Per Serving||% DV|
|Total Fat 76.3g||102 %|
|Saturated Fat 42.7g||214 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 317.3mg||98 %|
|Sodium 776.1mg||27 %|
|Potassium 339.5mg||9 %|
|Total Carbohydrate 65.4g||19 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 62.8g|
|Protein 12.4g||18 %|
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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: 978
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