Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Carrot Cake With Cream Cheese Frosting Recipe
    Lost? Site Map

    Carrot Cake With Cream Cheese Frosting

    Carrot Cake With Cream Cheese Frosting. Photo by Redsie

    1/2 Photos of Carrot Cake With Cream Cheese Frosting

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Redsie's Note:

    Adapted from Betty Crocker recipe. The original recipe had 1 cup vegetable oil which I replaced by half oil half applesauce. Made this into 12 jumbo cupcakes that I baked for about 30 minutes at 350F.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Frosting

    Directions:

    1. 1
      Heat oven to 350°F
    2. 2
      Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour.
    3. 3
      In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
    4. 4
      Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
    5. 5
      In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
    6. 6
      Frost 13x9-inch cake or fill and frost round layers with frosting.
    7. 7
      Store in refrigerator.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Carrot Cake With Cream Cheese Frosting

    Serving Size: 1 (186 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 613.5
     
    Calories from Fat 247
    40%
    Total Fat 27.4 g
    42%
    Saturated Fat 8.8 g
    44%
    Cholesterol 83.9 mg
    27%
    Sodium 356.2 mg
    14%
    Total Carbohydrate 87.9 g
    29%
    Dietary Fiber 2.3 g
    9%
    Sugars 65.9 g
    263%
    Protein 6.9 g
    13%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites