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    You are in: Home / Recipes / Carrot Cake Recipe
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    Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    40 mins

    1 hr 20 mins

    Irmgard's Note:

    From BBC Good Food, this is a moist, delicious cake, and it doesn't have raisins in it, which is a big plus for me, since they're not my favourite thing.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Frosting

    Directions:

    1. 1
      Heat the oven to 300 degrees F.
    2. 2
      Line a 10" springform pan with parchment paper.
    3. 3
      Sift the flour, cinnamon, baking powder and baking soda together and stir in the sugar.
    4. 4
      Beat the eggs with the oil and citrus zests.
    5. 5
      Stir in the carrots and fold everything into the flour mixture.
    6. 6
      Fold in the walnuts and pineapple.
    7. 7
      Spoon the mixture into the cake tin and bake for 1 hour and 20 minutes or until a skewer come out clean.
    8. 8
      Cool.
    9. 9
      For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese.
    10. 10
      Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.

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    Nutritional Facts for Carrot Cake

    Serving Size: 1 (183 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 631.5
     
    Calories from Fat 395
    62%
    Total Fat 43.8 g
    67%
    Saturated Fat 13.0 g
    65%
    Cholesterol 107.3 mg
    35%
    Sodium 191.9 mg
    7%
    Total Carbohydrate 53.7 g
    17%
    Dietary Fiber 2.9 g
    11%
    Sugars 26.0 g
    104%
    Protein 8.9 g
    17%

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