Dessert

Best Ever Carrot Cake is for Dessert.

Best Ever Carrot Cake takes 35 minutes to prepare.

Best Ever Carrot Cake takes 60 minutes to cook.

Best Ever Carrot Cake makes 24 servings.

The ingredients for Best Ever Carrot Cake are:

For one cake, 8 to 10 servings:

1/2 cup of corn oil *
1 3/4 cups granulated sugar
3 eggs
2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
3 tsp. cinnamon
1 tsp. ground cloves
2 cups peeled and grated carrots
1 can (8 oz.) crushed pinnapple

Optional:

When I make this recipes I don't add these
ingredients

1 cup chopped walnuts
3/4 cup shredded coconut


Cream Cheese Frosting:

I never make this so I don't know how it taste.

Cream together 2 packages (8 oz. each) cream cheese, 1 cup powdered sugar and 1 teaspoon vanilla extract, blending well.


* If you want you can reduce the amount of oil or substitute it with applesauce
(This is what I plan on doing the next time I make it fewer calories I also plan to use splenda)

Here is how you make Best Ever Carrot Cake:

1. Beat together corn oil, sugar, and eggs until well combined.2. In a bowl, sift together flour, baking soda, salt, cinnamon, and cloves.3. Add to egg-sugar mixture, mixing well.4. Drain the pinnaple well.5. Add carrots, walnuts and pinnaple to mixture. Blend to mix well.6. Pour batter into greased and floured 9- or 10-inch cake pan.7. Bake at 350 F for about 1 hour or until a pick inserted in center comes out clean. Let me tell you that it's well worth the wait. 8. Let cool on rack. Prepare frosting.9. Split cake into 2 layers. Assemble. Cover with the frosting. Sprinkle with coconut. I don't know how this cake taste with the frosting and coconut so if you do like coconut you can be the first ones to try it. Number of Servings: 24Recipe submitted by SparkPeople user ARIANA_411.

The nutritional information for Best Ever Carrot Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 154.8

• Total Fat: 5.3 g
• Cholesterol: 26.6 mg
• Sodium: 139.1 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 0.8 g
• Protein: 2.0 g