Try this Classic Carrot Cake with Creamy Cream Cheese Frosting - Rachel Ray recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 F. Butter two 9-inch round cake pans, line the bottom of each pan with buttered parchment paper, and flour the pans. Set pans aside.
2. Whisk together the dry ingredients (flour through cloves) and set aside. Then, beat the sugars, eggs, oil and vanilla with an electric mixer until creamy (2 to 3 minutes). Add dry ingredients and mix until just blended. Stir in the shredded carrots and transfer batter to prepared pans.
3. Bake cakes for 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Let cakes cool in pans for 15 minutes, then remove cakes from pans and transfer to a cooling rack to cool completely.
4. Make the frosting: Beat the cream cheese and butter with an electric mixer until creamy (3 to 4 minutes). Slowly add the sugar until completely absorbed, then add the vanilla and salt. Beat on high for 4 to 5 minutes, until light and creamy. This is a very creamy frosting – if you want want it stiffer, add more sugar until it is the consistency you like.
5. Frost cake completely and decorate with chopped candied ginger if desired.?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (3303g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 9951 | ||
Calories from Fat: 4907 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 545.2g | 727 % | |
Saturated Fat 298.6g | 1493 % | |
Monounsaturated Fat 155.9g | ||
Polyunsanturated Fat 42.3g | ||
Cholesterol 1344.4mg | 414 % | |
Sodium 62945.8mg | 2171 % | |
Potassium 3426.1mg | 90 % | |
Total Carbohydrate 1265.7g | 372 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 1252.5g | ||
Protein 52.8g | 75 % | |
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: 9951
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