Carrot Cake with Cream Cheese Frosting
Recipe from Family Circle

This classic layer cake recipe is a great way to reap the healthy benefits of carrots. If you prefer, ease preparation and bake this dessert in a single layer and simply frost the top.



by 18  people


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Servings: 12
Prep Time: 20 mins
Related Categories: Cake, Desserts, Frosting and Filling
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Ingredients
    Cake:
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      2   cups 
      flour
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      2   cups 
      sugar
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      2   teaspoons 
      baking powder
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      2   teaspoons 
      baking soda
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      2   teaspoons 
      ground cinnamon
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      1   
      pinch ground nutmeg
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      1   teaspoon 
      salt
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      4   
      large eggs
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      1 1/3  cups 
      canola oil
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      3   cups 
      shredded carrots (about 6 medium)
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      1   cup 
      chopped pecans
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      1/2  cup 
      raisins (optional)
    Frosting:
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      1  8  ounce package 
      cream cheese, room temperature
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      1  16  ounce box 
      confectioners sugar
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      1/2  cup stick 
      unsalted butter, softened
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      2   teaspoons 
      vanilla extract

    Directions
    1.
    Heat oven to 350 degrees F. Butter two 9-inch round cake pans.
    Cake:

    1.
    In a medium bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs lightly to combine, and then whisk in the oil. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the carrots and pecans, and the raisins, if using.
    2.
    Divide the batter evenly between the prepared pans. Bake at 350 degrees F for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in pans on rack for 5 minutes. Remove cakes directly to rack to cool completely.
    Frosting:

    1.
    In a large bowl, beat together the cream cheese, confectioners sugar, butter and vanilla. Spread the frosting between the layers and on the sides and the top of the cake. Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
    Note
    • For an even simpler presentation, bake the batter in a 9 X 13-inch pan for 45 minutes and simply frost the top.
    Nutrition information
    Per Serving: cal. (kcal) 612, Fat, total (g) 41, chol. (mg) 100, sat. fat (g) 12, carb. (g) 58, fiber (g) 2, pro. (g) 5, sodium (mg) 433, Percent Daily Values are based on a 2,000 calorie diet
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