Wednesday, March 14, 2012

Carrot Cake


My dad requested that I make a carrot cake for his birthday cake, so I decided to “kill two birds” and blog it! He requested the same cake last year also. It IS good stuff J
     While I was preparing the cake this morning, my almost 3-year-old son asked, “What you making?” I told him, “Carrot cake”. He responded, “Oh, bunny cake. Me help?” I let him add shredded carrots to the bowl.

Anyway, this recipe is just your basic carrot cake with cream cheese frosting.
Very moist!

Spray 9x13” pan with cooking spray.

Preheat oven to 350° F.

In large bowl or electric mixer bowl combine…
2 c. flour
2 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt

Carrots are finely shredded

 so they don’t sink to bottom of the cake!
½ tsp. baking soda

In smaller bowl combine…  
2 eggs, slightly beaten
3 c. finely shredded carrot
1 c. vegetable oil

Add wet ingredients to large bowl. Mix to combine wet + dry ingredients.



Spread batter in prepared pan.

Bake about 45 minutes, or until toothpick inserted in center comes out clean.

Cooling

Let cool on wire rack.


Optional: Sprinkle ¼ cup chopped nuts on top. (I used walnuts.)



Store cake in refrigerator, covered. (Cream cheese frosting needs to be kept cold.)

This recipe was based on one in the Better Homes & Gardens New Cookbook, 14th edition, but I reduced the amount of eggs and increased the oil. Also, the BHG authors baked the cake in two round pans, which takes less time in the oven (about 30-35 minutes).

*Nutrition Facts:
Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
2 c. flour
880
0
4
24
0
2 c. sugar
1440
0
0
0
0
2 tsp. baking powder
0
48
0
0
0
½ tsp. salt
0
50
0
0
0
½ tsp. baking soda
0
24
0
0
0
2 eggs
140
6
0
12
4
3 c. shredded carrot
105
3
9
3
6
1 c. vegetable oil
1920
0
0
0
0
2120
36
0
8
8
¼ c. chopped walnuts
200
0
2
5
2
Total (24 pieces):
6805 kcal
167 %
15 g
52 g
20 %
1 piece:
284 kcal
7 %
0.5 g
2 g
1 %

*Calculated from food packaging and the following website: http://caloriecount.about.com/  
I used “Bakers and Chefs” (Sams Club) brand flour, “Domino” brand sugar, “Morton” brand salt, “Great Value” (Walmart) brand baking powder, “Arm & Hammer” brand baking soda, “Wesson” brand vegetable oil, “Sunny Meadow” brand eggs, and “Diamond” brand walnuts.

This is shared at:
Look What I Made!

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