Recipe courtesy of Yardbird Southern Table and Bar
Recipe courtesy of Yardbird Southern Table and Bar
Watch how to make this recipe.
Carrot Cake
Getting reviews...
- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 40 min
- Yield: About 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1090
- Total Fat
- 74 g
- Saturated Fat
- 22 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 4 g
- Sugar
- 77 g
- Protein
- 10 g
- Cholesterol
- 150 mg
- Sodium
- 673 mg
- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 40 min
- Yield: About 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1090
- Total Fat
- 74 g
- Saturated Fat
- 22 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 4 g
- Sugar
- 77 g
- Protein
- 10 g
- Cholesterol
- 150 mg
- Sodium
- 673 mg
Ingredients
Cake:
Cream Cheese Frosting:
Directions
- For the cake: Preheat the oven to 350 degrees F. Mix together the sugar and oil, and then add the eggs and mix very well, scraping to incorporate. Sift together the flour, baking powder, cinnamon, baking soda and salt, and then mix into the wet ingredients. Stir in the pineapple, carrots, raisins and walnuts. Divide among three 9-inch cake pans and bake for 25 minutes.
- For the frosting: Mix the butter in a mixer until there are no lumps. Add the cream cheese and mix very well until completely combined with no visible lumps. Mix in the powdered sugar and vanilla until incorporated. If the frosting is very soft, refrigerate before using.
- Let the cakes cool completely, and then frost in between each layer and around the sides and on top.
