Carrot Cake Recipe
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The Girl Who Ate Everything · by Christy Denney★ 4.0 (10)

Carrot Cake Recipe

NUTRITION · PER SERVING60M COOK
CAL 32%·PRO 15%
CARBS 74G46% OF CAL
4G FIBER0G ADDED0G INTRINSIC15G OTHER55G TOTAL SUGAR
FAT 38G53% OF CAL
10G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic carrot cake with warm spices, walnuts, and a cream cheese frosting. Moist and flavorful with tender crumb and rich frosting.

dessertamericanvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 2 2/3 cups all-purpose flour (335 g)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon all-spice
  • 4 cups carrots, shredded - roughly 6-8 (500 g)
  • 1/4 cup lemon juice (50 mL)
  • 2 cups granulated sugar (400 g)
  • 1 1/4 cups flavorless oil (such as canola or vegetable) (300 mL )
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup walnuts or pecans, chopped ((130 g))
  • other optional add-ins (1 cup of chocolate chips, raisins, ½ cup flaked coconut)
  • 1/2 cup butter (softened)
  • 8 ounces cream cheese at room temp
  • 3 3/4 cups powdered sugar
  • 1. lemon juiced ((about 2 tbsp))
  • 1 teaspoon vanilla extract
  • ½ cup walnuts or pecans (chopped)
PREP
30M
SODIUM
393MG
ESTIMATE
COMPLETE

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