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 / The Ultimate Vt Carrot Cake Recipe
    Lost? Site Map

    The Ultimate Vt Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    1 hrs

    50 mins

    Linzosaurus's Note:

    Delicious carrot cake from the May/June 2006 issue of Vegetarian Times. I made it for my dad's birthday and it was a major hit. I listed cardamom as optional because I didn't have it on hand and the recipe still tasted great without it.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Carrot Cake

    Brown Sugar Frosting

    Directions:

    1. 1
      Preheat oven to 350°F Butter 2 8-inch round cake pans and line bottoms with parchment or wax paper. Butter paper, and dust with flour.
    2. 2
      To make carrot cake: Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
    3. 3
      Beat oil, both sugars, baby food, ginger, and vanilla extract until smooth, about 2 minutes.
    4. 4
      Add eggs one at a time, beating after each.
    5. 5
      Add flour mixture in two additions.
    6. 6
      Add carrots, pineapple, and nuts; beat just until blended.
    7. 7
      Divide batter between cake pans and bake 50 minutes, or until toothpick inserted into centers comes out clean.
    8. 8
      Cool cakes in pans on rack 10 minutes.
    9. 9
      Cut around edges to loosen using small knife. Invert cakes onto rack, remove paper, and cool completely.
    10. 10
      To make frosting: Beat cream until soft peaks form; set aside.
    11. 11
      Combine cream cheese, sugar, lemon juice, vanilla, and salt. Beat until smooth and creamy, 3 to 5 mnutes.
    12. 12
      Fold in whipped cream in 3 additions.
    13. 13
      Refrigerate.
    14. 14
      To assemble: Up to 4 hours before serving, place one layer on cake platter. Spread 1 cup frosting over top and cover with second layer. Spread frosting over top and sides of cake. Sprinkle sides with crushed walnuts.

    Browse Our Top Mixer Recipes

    Ratings & Reviews:

    • on December 05, 2007

      55

      i've made this twice from the magazine. glad to see someone has posted it here.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for The Ultimate Vt Carrot Cake

    Serving Size: 1 (204 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 555.1
     
    Calories from Fat 285
    51%
    Total Fat 31.6 g
    48%
    Saturated Fat 8.7 g
    43%
    Cholesterol 86.2 mg
    28%
    Sodium 441.1 mg
    18%
    Total Carbohydrate 63.6 g
    21%
    Dietary Fiber 2.3 g
    9%
    Sugars 45.8 g
    183%
    Protein 7.2 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites