Carrot Cake

Carrot Cake

8 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Recipe by  Argo®

“A classic dessert to finish any dinner!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans OR a 13x9-inch baking pan.
  2. Combine flour, pecans, baking powder, cinnamon, nutmeg and salt in a medium mixing bowl. Stir well and set aside. Whisk together eggs, oil, sugars, applesauce and vanilla. Stir in carrots until well blended. Add carrot mixture to flour mixture and stir with a spatula until combined.
  3. Pour batter into prepared baking pan(s). Bake 20 to 25 minutes if using the round pans OR 30 to 35 minutes in the larger pan, or until wooden pick inserted in center comes out clean. Cool round cakes in pan for 10 minutes then turn out on wire rack to cool completely.
  4. Beat frosting ingredients together until very smooth; spread onto cooled cake. For layer cake, place one cake on cake plate, spread frosting onto surface and sides. Top with second layer and repeat. Smooth frosting over sides of cake where layers meet. Sprinkle cake top with additional chopped pecans, if desired. Serve immediately or cover and refrigerate.

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Reviews (8)

Rate This Recipe
JessicaandSeth
15

JessicaandSeth

Easy to make and tastes great. The cream cheese frosting was delicious and the cake was moist. Followed directions exactly except I had to bake the 9 inch rounds for about 10 minutes longer than the directions said...was still gooey inside at 25 minutes.

DANAGISANA
15

DANAGISANA

Very good. I only made the cake and not the frosting. It was very dense and moist. I think next time I will put in a bit more cinnamon. I had to double (at least) the amount of icing sugar that was called for to make the icing thick enough to spread.

jchooten
9

jchooten

It left much to the imagination. I found this recipes to be dry and flavorless.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 543 cal
  • 27%
  • Fat
  • 30.8 g
  • 47%
  • Carbs
  • 63.6 g
  • 21%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

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Harvest Pumpkin Cupcakes

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