Ingrédients pour Carrot Cake Supreme
- 1 cup Canola Oil
- 2 cups grated Carrots
- 2 cups granulated Sugar
- 1 (20 ounce) can crushed Pineapple, undrained
- 4 large Eggs
- 3 teaspoons Vanilla Extract
- 2 cups All Purpose Flour
- 2 teaspoons ground Cinnamon
- 1 teaspoon Salt
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 cup chopped Walnuts
- 1 cup Flaked Coconut
- 4 cups Powdered Sugar
- 1/2 cup (1 stick) unsalted Butter, softened
- 1 (8 ounce) package Cream Cheese, softened
- 1-2 tablespoons Milk
- 1/2 teaspoon ground Nutmeg
- 1/2 teaspoon ground Cloves
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Comment préparer Carrot Cake Supreme
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together sugar and oil until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the grated carrots and nuts (if using).
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until light and fluffy.
- Once the cake is completely cool, frost it with the cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
285g
Fat
63g
Carbs
35g
