Carrot Cake
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Tastes Better From Scratch · by Lauren Allen★ 5.0 (253)

Carrot Cake

NUTRITION · PER SERVING50M COOK
CAL 33%·PRO 13%
CARBS 84G51% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER68G TOTAL SUGAR
FAT 35G48% OF CAL
14G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist carrot cake with crushed pineapple and pecans, frosted with cream cheese frosting. This rich, spiced cake is ideal for birthdays and special celebrations.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 15
  • 1 1/2 cups granulated sugar ((300g))
  • 2/3 cup light brown sugar ((147g), firmly packed)
  • 1 cup oil ((198g), vegetable or canola oil)
  • 1/2 cup buttermilk ((114g))
  • 4 large eggs (, room temperature)
  • 2 teaspoons vanilla extract
  • 1/2 cup crushed pineapple (* (128g))
  • 2 1/4 cups all-purpose flour ((281g))
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups carrots (, finely grated, about 3-4 large carrots (248g))
  • 1 cup chopped pecans (, optional (114g))
  • 1 cup golden raisins (, optional (149g))
  • 16 ounces cream cheese ((454g), softened)
  • 3/4 cup butter ((170g), softened)
  • 4-5 cups powdered sugar ((480-600g))
PREP
20M
SODIUM
369MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.