An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (53)
Homemade Carrot Cake
NUTRITION · PER SERVING55M COOK
CAL 40%·PRO 14%
CARBS 101G50% OF CAL
4G FIBER83G SUGAR14G OTHER
FAT 44G50% OF CAL
11G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist two-layer carrot cake with warm spices like cinnamon and nutmeg, topped with creamy cream cheese frosting. A traditional, simple cake with pecans and carrots. Perfect for celebrations or everyday indulgence.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups flour (all purpose or cake/pastry flour)
- ¾ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 cups sugar
- 1¼ cups vegetable oil
- 4 large eggs (room temperature)*
- 3 cups shredded carrots (approximately 3 large or 5 medium)
- ½ cup pecans coarsely chopped
- ½ cup butter softened
- 5 ounces cream cheese
- 5 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup half and half cream or whole milk
- 1/2 cup chopped pecans
At a glance
PER SERVING · TIME 55M
CAL 40%·PRO 14%
CARBS 101G50% OF CAL
4G FIBER83G SUGAR14G OTHER
FAT 44G50% OF CAL
11G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 338mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 250mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.