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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 5 mins

    20 mins

    45 mins

    Sherri L.'s Note:

    I got this recipe from a late 1980s Good Housekeeping at that time I wasn't a fan of Carrot Cake (if it wasn't chocolate, I wasn't interested), but I had close friend who wanted carrot cake for his birthday and I made this it was a huge hit and I even enjoyed it.

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    Ingredients:

    Serves: 20

    Yield:

    slices

    Units: US | Metric

    Cake

    Frosting

    Directions:

    1. 1
      Cake:.
    2. 2
      Preheat oven to 350 degrees Fahrenheit. Grease 13" by 9 " or two 9" round metal baking pan(s) depending on whether you want a layer cake or a sheet cake. Line bottom(s) with waxed paper; grease paper. Dust pan(s) with flour.
    3. 3
      In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
    4. 4
      In large bowl, with mixer at medium-high speed, beat eggs until blended. Gradually add granulated sugar, then brown sugar; beat 2 minutes, frequently scraping bowl with rubber spatula. beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping bowl.
    5. 5
      Fold in carrots, walnuts, raisins, and pineapple with its juice.
    6. 6
      Pour batter into pan. Bake 55 to 60 minutes, until toothpick inserted in center of cake comes out clean, with a few moist crumbs attached. Cool cake in pan on wire rack 10 minutes. Invert cake onto rack and remove waxed paper. Cool cake completely on rack.
    7. 7
      Frosting:.
    8. 8
      In large bowl, with mixer at low speed, beat confectioners' sugar, cream cheese, butter, and vanilla extract just until blended. Increase speed to medium. Beat 1 minute, or until smooth and fluffy, frequently scraping bowl. Makes about 2 1/2 cups.
    9. 9
      If you decide to make a sheet cake and frost in the pan you will only need about 2/3 of the frosting recipe.

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    Nutritional Facts for Carrot Cake

    Serving Size: 1 (129 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 440.3
     
    Calories from Fat 200
    45%
    Total Fat 22.3 g
    34%
    Saturated Fat 5.9 g
    29%
    Cholesterol 55.7 mg
    18%
    Sodium 349.5 mg
    14%
    Total Carbohydrate 57.5 g
    19%
    Dietary Fiber 1.7 g
    7%
    Sugars 42.0 g
    168%
    Protein 4.7 g
    9%

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