Dessert

Carrot Cake with Cream Cheese frosting is for Dessert.

Carrot Cake with Cream Cheese frosting takes 30 minutes to prepare.

Carrot Cake with Cream Cheese frosting takes 40 minutes to cook.

Carrot Cake with Cream Cheese frosting makes 12 servings.

The ingredients for Carrot Cake with Cream Cheese frosting are:

2 cup Flour - Gold medal all purpose flour
2 cup Granulated Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon, ground
3 cup, grated Carrots, raw
12 tbsp Crisco Pure Vegetable Oil
8 oz Cream Cheese
.5 cup Butter, salted
2 tsp Vanilla Extract
4 cup, unsifted Powdered Sugar

Here is how you make Carrot Cake with Cream Cheese frosting:

Grease and lightly flour two 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside.In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with an electric mixer till combined. Pour batter into the prepared pan(s).Bake in a 350 degree F oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9-inch pan or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.Frosting: Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency. Frost with Cream Cheese Frosting. Cover and store in refrigerator. Makes 12 to 16 servings.Serving Size: Cake cut into 12 piecesNumber of Servings: 12Recipe submitted by SparkPeople user PEACHYKEEN1985.

The nutritional information for Carrot Cake with Cream Cheese frosting is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 615.8

• Total Fat: 28.3 g
• Cholesterol: 41.3 mg
• Sodium: 275.4 mg
• Total Carbs: 91.6 g
• Dietary Fiber: 1.5 g
• Protein: 3.7 g