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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Member #610488's Note:

    This recipe is from Duff Goldman's Charm City Cakes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cream cheese icing

    Directions:

    1. 1
      Heat the oven to 350 degrees F.
    2. 2
      Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
    3. 3
      In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
    4. 4
      Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
    5. 5
      Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
    6. 6
      In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
    7. 7
      Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.

    Ratings & Reviews:

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    Nutritional Facts for Charm City Carrot Cake

    Serving Size: 1 (134 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 723.8
     
    Calories from Fat 390
    53%
    Total Fat 43.3 g
    66%
    Saturated Fat 12.6 g
    63%
    Cholesterol 103.1 mg
    34%
    Sodium 411.4 mg
    17%
    Total Carbohydrate 79.0 g
    26%
    Dietary Fiber 1.6 g
    6%
    Sugars 53.1 g
    212%
    Protein 6.7 g
    13%

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