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    You are in: Home / Recipes / My Mom's Carrot Cake Recipe
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    My Mom's Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    A-bear's Note:

    I once told my mom that I love this carrot cake from a restaurant where I live. She said that she could try to make a carrot cake for me sometime when I came home to visit. And boy, did she ever whip up a good one.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Filling and topping

    Directions:

    1. 1
      Preheat oven to 325 degrees F.
    2. 2
      In a large bowl, cream oil and sugar together.
    3. 3
      Add eggs one at a time, beating after each addition.
    4. 4
      Add carrots and stir.
    5. 5
      In a separate bowl, sift flour, cinnamon, baking soda, and salt together.
    6. 6
      Add flour mixture to the sugar mixture.
    7. 7
      Blend together.
    8. 8
      Oil and flour 3 round cake pans.
    9. 9
      Pour mixture into pans.
    10. 10
      Bake for approximately 40 minutes.
    11. 11
      While cakes are baking, prepare the filling.
    12. 12
      Cream butter, cream cheese, and sugar.
    13. 13
      Add vanilla and nuts.
    14. 14
      When cakes have cooled completely after baking, spread the filling on top of each layer.
    15. 15
      Stack the layers and ice the rest of the cake.
    16. 16
      Grated carrots and crushed pecans/walnuts may be added to the top of the cake for appearance.

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    Ratings & Reviews:

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    Nutritional Facts for My Mom's Carrot Cake

    Serving Size: 1 (311 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1240.6
     
    Calories from Fat 675
    54%
    Total Fat 75.0 g
    115%
    Saturated Fat 20.5 g
    102%
    Cholesterol 167.4 mg
    55%
    Sodium 835.8 mg
    34%
    Total Carbohydrate 137.6 g
    45%
    Dietary Fiber 3.6 g
    14%
    Sugars 108.3 g
    433%
    Protein 10.2 g
    20%

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