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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Menta's Note:

    A recipe from the book "Cake" from the Williams-Sonoma collection.

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    Ingredients:

    Servings:

    Units: US | Metric

    Carrot Cake

    Cream Cheese Frosting

    Directions:

    1. 1
      Lightly toast the walnuts (Spread the nuts in a single layer on a baking sheet lined with parchment paper and toast in a preheated 350°F (180°C) oven until the skins start to darken and wrinkle. When the nuts are cool enough to handle, wrap them in a kitchen towel and rub vigorously to remove skins. Not every speck will come off.) and then coarsely chop; set aside. Peel the carrots and cut into 1/2-inch (12-mm) slices.
    2. 2
      Bring a large saucepan three-fourths full of water to a boil. Add the carrots and cook until tender, 10-15 minutes. Drain and let cool. In a food processor, purée the cooked carrots. You should have about 1 cup (8 fl oz./225 ml) purée.
    3. 3
      Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20-cm) square baking pan with parchment (baking) paper.
    4. 4
      Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together onto a sheet of waxed paper; set aside.
    5. 5
      In a large bowl whisk together the eggs and brown sugar until well combined. Whisk in the milk and melted butter. Whisk in the dry ingredients and then the carrot purée. Using a large rubber spatula, stir in the walnuts and currants.
    6. 6
      Pour the batter into the prepared pan and smooth the top. Bake until lightly browned and a skewer inserted into the center comes out clean, 45-50 minutes. Let cool completely on a wire rack. Run a table knife around the edge of the pan and invert the cake onto a serving plate. Peel off the parchment paper.
    7. 7
      To make the frosting, using a stand mixer, beat the cream cheese, butter, confectioners' sugar, and vanilla with the paddle on medium speed until combined. Using a straight frosting spatula, spread the frosting on the top and sides of the cake. Refrigerate the cake if not serving immediately. Remove it from the refrigerator 30 minutes before serving.

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    Ratings & Reviews:

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    Nutritional Facts for Carrot Cake

    Serving Size: 1 (170 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 511.1
     
    Calories from Fat 227
    44%
    Total Fat 25.3 g
    38%
    Saturated Fat 11.8 g
    59%
    Cholesterol 90.4 mg
    30%
    Sodium 380.3 mg
    15%
    Total Carbohydrate 67.9 g
    22%
    Dietary Fiber 2.9 g
    11%
    Sugars 50.1 g
    200%
    Protein 6.7 g
    13%

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