Zutaten für Best Ever Yummy Carrot Cake With Cream Cheese Frosting
- All Purpose Flour
- Granulated Sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Ground Cinnamon
- Vegetable Oil
- 4 large eggs
- 1 teaspoon vanilla extract
- Carrots
- Sweetened Coconut
- Walnuts
- 1 cup crushed pineapple, drained
- Raisins
- 8 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- Red Food Coloring
- Yellow Food Coloring
- Green Food Coloring
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Zubereitung von Best Ever Yummy Carrot Cake With Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or one 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a medium bowl, combine the grated carrots, crushed pineapple, and pecans.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the carrot mixture.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes for 8-inch layers, or 35-40 minutes for a 9x13 inch pan, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the cream cheese frosting: Beat together the softened cream cheese, butter, and powdered sugar until smooth and creamy. Add vanilla extract and beat until light and fluffy.
- Once the cakes are completely cool, frost the layers and the top of the cake with the cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
466g
Fat
94g
Carbs
49g
