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Name: Carrot cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: 2 Cups Sugar; 1 1/2 cups Vegetable oil; 4 Eggs; 2 cups All purpose flour Sifted; 2 teaspoons Baking powder Sifted; 2 teaspoons Baking soda Sifted; 1 teaspoon Salt; 1 teaspoon Cinnamon; 3/4 teaspoon Nuez moscada; 3 cups Zanahoria rayada; 1/2 cup Nuez picada; 1/2 Cup Raisins; 4 cups Azúcar glas Para el frosting; 452 grams Philadelphia Brand Cream Cheese Para el frosting; 1/2 cup Unsalted butter (1 barra) Para el frosting; 4 teaspoons Vanilla extract Para el frosting

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INGREDIENTS

2 Cups Sugar
1 1/2 cups Vegetable oil
4 Eggs
2 cups All purpose flour ; Sifted
2 teaspoons Baking powder ; Sifted
2 teaspoons Baking soda ; Sifted
1 teaspoon Salt
1 teaspoon Cinnamon
3/4 teaspoon Nuez moscada
3 cups Zanahoria rayada
1/2 cup Nuez picada
1/2 Cup Raisins
4 cups Azúcar glas ; Para el frosting
452 grams Philadelphia Brand Cream Cheese ; Para el frosting
1/2 cup Unsalted butter (1 barra) ; Para el frosting
4 teaspoons Vanilla extract ; Para el frosting

INSTRUCTIONS

For cake:

Preheat oven to 325°F.

? Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides.

? Line bottom of pans with waxed paper.

? Lightly grease waxed paper.

? Using electric mixer, beat sugar and vegetable oil in bowl until combined.

? Add eggs 1 at a time, beating well after each addition.

? Sift (COLAR) flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture.

? Stir (MEZCLAR) in carrots, chopped pecans and raisins.

? Pour batter into prepared pans, dividing equally.

? Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.

? Cool in pans on racks 15 minutes.

? Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

For frosting:

Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

? Place 1 cake layer on platter.

? Spread with 3/4 cup frosting.

? Top with another cake layer.

? Spread with 3/4 cup frosting.

? Top with remaining cake layer.

? Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.)

? Serve cake cold or at room temperature.

NOTES

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Carrot cake

2 Cups Sugar
1 1/2 cups Vegetable oil
4 Eggs
2 cups All purpose flour Sifted
2 teaspoons Baking powder Sifted
2 teaspoons Baking soda Sifted
1 teaspoon Salt
1 teaspoon Cinnamon
3/4 teaspoon Nuez moscada
3 cups Zanahoria rayada
1/2 cup Nuez picada
1/2 Cup Raisins
4 cups Azúcar glas Para el frosting
452 grams Philadelphia Brand Cream Cheese Para el frosting
1/2 cup Unsalted butter (1 barra) Para el frosting
4 teaspoons Vanilla extract Para el frosting

For cake:
Preheat oven to 325°F.
? Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
? Line bottom of pans with waxed paper.
? Lightly grease waxed paper.
? Using electric mixer, beat sugar and vegetable oil in bowl until combined.
? Add eggs 1 at a time, beating well after each addition.
? Sift (COLAR) flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture.
? Stir (MEZCLAR) in carrots, chopped pecans and raisins.
? Pour batter into prepared pans, dividing equally.
? Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
? Cool in pans on racks 15 minutes.
? Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
 
For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
? Place 1 cake layer on platter.
? Spread with 3/4 cup frosting.
? Top with another cake layer.
? Spread with 3/4 cup frosting.
? Top with remaining cake layer.
? Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.)
? Serve cake cold or at room temperature.

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Carrot cake
lizettegg

Nutrition

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Serving Size: 1 Serving (188g)
Recipe Makes: 10 Servings

Calories: 756
Calories from Fat: 634 (84%)

Amt Per Serving		% DV

	Total Fat 70.4g	94 %
	Saturated Fat 25.5g	128 %
	Monounsaturated Fat 34.1g
	Polyunsanturated Fat 6.4g
Cholesterol 102.4mg		32 %
Sodium 322.7mg		11 %
Potassium 298.2mg		8 %
Total Carbohydrate 28.2g		8 %
	Dietary Fiber 2g	8 %
	Sugars, other 26.2g
Protein 5.7g		8 %
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.

About Our Nutrition Facts

Calories per serving: 756

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