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Carrot Cake with Cream Cheese Icing Recipe

Read Reviews (7)
4.43 7
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We made this for our daughter's wedding. We stirred it all by hand and baked it in frying pans of varied sizes. After decorating it with pink frosting roses, we transported it 50 miles to the church in the back of a car!
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 12 servings

Ingredients

  • 1-1/3 cups canola oil
  • 4 eggs
  • 1-1/2 cups sugar
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2-1/2 cups finely shredded carrots
  • 1/2 cup chopped walnuts
  • CREAM CHEESE ICING:
  • 1 package (3 ounces) cream cheese, softened
  • 3 cups confectioners' sugar
  • Dash salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Nutritional Facts

1 serving (1 slice) equals 597 calories, 32 g fat (5 g saturated fat), 79 mg cholesterol, 341 mg sodium, 75 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine the oil, eggs and sugar. Combine the flour, baking powder, soda and cinnamon; add to wet ingredients and beat well. Stir in carrots and nuts.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for about 50 minutes or until cake tests done.
  3. For frosting, beat cream cheese and sugar in a medium bowl. Gradually add the salt, vanilla and milk, beating until smooth. Add additional milk if needed to reach desired consistency. Spread over cooled cake. Yield: 12 servings.
Originally published as Carrot Cake in Grandma's Great Desserts Cookbook 1992, p20

Nutritional Facts

1 serving (1 slice) equals 597 calories, 32 g fat (5 g saturated fat), 79 mg cholesterol, 341 mg sodium, 75 g carbohydrate, 2 g fiber, 6 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Carrot Cake with Cream Cheese Icing(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 3, 2012

My family all love this cake. It is so yummy!

MY REVIEW
Reviewed Mar. 12, 2012

The cake is good but the icing is just a little too sweet. definitely a good idea to add a little more cream cheese and subtract a little of the icing sugar.

MY REVIEW
Reviewed Jan. 18, 2012

Been using for over 35 years

MY REVIEW
Reviewed Oct. 17, 2011

This recipe was super easy and tasty. I don't like super sweet frosting so I used 8 oz of cream cheese in the frosting. Turned out good.

MY REVIEW
Reviewed Apr. 21, 2011

I think there is too much oil in this for me.

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