Zutaten für To Die For Nutless Carrot Cake
- Golden Raisin
- Grand Marnier
- Carrots
- 4 large eggs
- Orange Zest
- 1 cup packed brown sugar
- Canola Oil
- Pure Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Allspice
- 8 ounces cream cheese, softened
- Icing Sugar
- Unsweetened Dried Shredded Coconut
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Zubereitung von To Die For Nutless Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, combine the vegetable oil, granulated sugar, brown sugar, and eggs. Beat until well combined.
- Add the grated carrots, shredded coconut, and pineapple to the wet ingredients. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake is cooling, prepare the cream cheese frosting by beating together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake is completely cool, frost the top with the cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
220g
Fat
51g
Carbs
25g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Vegetables Oven Microwave Potluck Dinner Party Holiday Event Kosher Vegetarian Cakes Easter Cheese Food Processor Blender Dietary Christmas Thanksgiving Wedding Carrots Brunch To Go Equipment Small Appliance Mixer
