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Name: Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 2 1/2 cups All purpose flour; 1 tbsp Baking soda; 1/4 tsp Salt; 2 tsp Cinnamon; 1 cup Light brown sugar packed; 1 cup White sugar; 1 1/2 cup Butter softened; 3 large Eggs; 2 tsp Vanilla extract; 3 cups Carrots grated; 1/2 cup Pineapple crushed and drained; 1 cup Raisins; 1 cup Walnuts chopped; 16 oz Cream cheese softened; 1/2 cup Salted butter softened; 1 tbsp Fresh lemon juice; 2 tsp Vanilla extract; 3 cups Confectioners Sugar

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INGREDIENTS

2 1/2 cups All purpose flour
1 tbsp Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 cup Light brown sugar ; packed
1 cup White sugar
1 1/2 cup Butter ; softened
3 large Eggs
2 tsp Vanilla extract
3 cups Carrots ; grated
1/2 cup Pineapple ; crushed and drained
1 cup Raisins
1 cup Walnuts ; chopped
16 oz Cream cheese ; softened
1/2 cup Salted butter ; softened
1 tbsp Fresh lemon juice
2 tsp Vanilla extract
3 cups Confectioners Sugar

Servings

INSTRUCTIONS

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.

NOTES

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Carrot Cake

2 1/2 cups All purpose flour
1 tbsp Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 cup Light brown sugar packed
1 cup White sugar
1 1/2 cup Butter softened
3 large Eggs
2 tsp Vanilla extract
3 cups Carrots grated
1/2 cup Pineapple crushed and drained
1 cup Raisins
1 cup Walnuts chopped
16 oz Cream cheese softened
1/2 cup Salted butter softened
1 tbsp Fresh lemon juice
2 tsp Vanilla extract
3 cups Confectioners Sugar

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.

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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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 12 Servings

Calories: 978
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 %
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.

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Calories per serving: 978

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