Carrot Cake Recipe
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Budget Bytes · by Marsha McDougal★ 4.7 (3)

Carrot Cake Recipe

NUTRITION · PER SERVING65M COOK
CAL 25%·PRO 11%
CARBS 66G52% OF CAL
3G FIBER0G ADDED0G INTRINSIC11G OTHER52G TOTAL SUGAR
FAT 25G46% OF CAL
7G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A soft, moist carrot cake layered with cream cheese frosting and topped with pecans. Made with freshly grated carrots and warm spices, this is a classic dessert for any occasion.

dessertamericanvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 15
  • 3 cups finely grated carrots (4-5 large carrots) ($1.00)
  • 2 cups all-purpose flour ($0.36)
  • 1 ½ tsp baking powder ($0.06)
  • ½ tsp baking soda ($0.01)
  • ½ tsp salt ($0.02)
  • 1 ½ tsp ground cinnamon ($0.15)
  • ¼ tsp ground nutmeg ($0.04)
  • ½ tsp ground ginger ($0.05)
  • 4 large eggs, lightly beaten ($1.48)
  • 1 cup dark brown sugar ($0.48)
  • 1 cup granulated sugar ($0.96)
  • ⅔ cup unsweetened applesauce* ($0.40)
  • ¾ cup cooking oil* ($0.48)
  • 2 tsp vanilla extract ($1.30)
  • ¾ cups golden raisins, optional** ($1.49)
  • 8 oz. cream cheese, softened ($2.00)
  • 6 Tbsp salted butter, softened ($0.74)
  • 1 tsp vanilla extract ($0.65)
  • 3 cups powdered sugar ($1.50)
  • ½ cup chopped pecans, to garnish ($0.75)
PREP
20M
SODIUM
247MG
ESTIMATE
COMPLETE

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