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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    ElizabethKnicely's Note:

    This lightened carrot cake recipe features a tender cake packed with grated carrot, flaked coconut, and chopped pecans. Just like a traditional carrot cake, this cake is topped with a thick cream cheese frosting. GOOD TO KNOW: While you may get some veggies in your piece of cake, it's not enough to warrant eating the entire thing. Carrots are a good source of vitamin A, which keeps your eyes healthy. Use fat-free cream cheese for the frosting for a healthier alternative.

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    Ingredients:

    Serves: 16

    Yield:

    13x9-in ...

    Units: US | Metric

    CAKE

    FROSTING

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
    3. 3
      To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanill just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Carrot Cake

    Serving Size: 1 (121 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 334.5
     
    Calories from Fat 111
    33%
    Total Fat 12.3 g
    19%
    Saturated Fat 5.1 g
    25%
    Cholesterol 42.6 mg
    14%
    Sodium 389.6 mg
    16%
    Total Carbohydrate 54.1 g
    18%
    Dietary Fiber 1.4 g
    5%
    Sugars 43.0 g
    172%
    Protein 3.4 g
    6%

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