Recipe courtesy of Daisy
Recipe courtesy of Daisy
Watch how to make this recipe.
Carrot Cake
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- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 30 min
- Cook: 1 hr 45 min
- Yield: 16 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 517
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 2 g
- Sugar
- 56 g
- Protein
- 4 g
- Cholesterol
- 50 mg
- Sodium
- 268 mg
- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 30 min
- Cook: 1 hr 45 min
- Yield: 16 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 517
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 2 g
- Sugar
- 56 g
- Protein
- 4 g
- Cholesterol
- 50 mg
- Sodium
- 268 mg
Ingredients
Directions
- 1.Heat the oven to 350°F.
- 2.Grease and flour 3 (8-inch) round cake pans.
- 3.In large bowl, beat the sugar, oil and eggs until creamy.
- 4.Add 3/4 cup sour cream and 2 teaspoons vanilla; beat until well-mixed.
- 5.Add flour, baking soda, cinnamon, salt, and nutmeg. Beat on low speed until mixed.
- 6.Beat on medium speed for 1 minute.
- 7.Stir in the carrots and nuts.
- 8.Pour the batter evenly into the pans.
- 9.Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean.
- 10.Cool in the pans for 10 minutes.
- 11.Remove the cakes from pans onto cooling racks; cool completely, about 1 hour.
- 12.In a medium bowl, combine 4 cups powdered sugar, 1/3 cup softened butter, 1/2 cup sour cream, and 1 teaspoon vanilla; beat on low speed until mixed.
- 13.Beat on medium speed until smooth and creamy.
- 14.Place 1 cake layer, rounded side down, on a serving plate. Tuck strips of waxed paper under bottom edge of cake all around cake.
- 15.Spread about 1/2 cup frosting over cake.
- 16.Place second layer over frosting, rounded side up.
- 17.Repeat with third layer.
- 18.Frost the sides and top of the cake.
- 19.Remove the strips of waxed paper.
- 20.Store covered in refrigerator.
