Ingredients for Carrot Cake Ii
- 2 cups grated carrots
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- Baking Powder (not used in recipe)
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
- 1 cup vegetable oil
- 8 ounces softened cream cheese
- 1/2 cup (1 stick) softened unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 3 cups powdered sugar
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How to Make Carrot Cake Ii
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch tube pan.
- In a large bowl, combine 2 cups grated carrots and 4 large eggs, adding one egg at a time and mixing well after each addition.
- Add 1 cup vegetable oil and mix until combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger, and 1 1/2 cups granulated sugar.
- Gradually add the dry ingredients to the wet ingredients in four additions, mixing until just combined after each addition. Be careful not to overmix.
- Stir in 1 cup chopped walnuts.
- Pour batter into the prepared pan and 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 frosting: In a medium bowl, beat together 8 ounces of softened cream cheese, 1/2 cup (1 stick) softened unsalted butter, and 3 cups powdered sugar until smooth and creamy.
- Add 1 teaspoon vanilla extract and beat until well combined.
- Once the cake is completely cool, frost generously and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
357g
Fat
96g
Carbs
43g
