recipes

Carrot Cake

Makes about 20 servings

View Recipe

Carrot Cake

Makes about 20 servings

Delicious and moist, this cake is always a crowd pleaser!

Nutritional information per serving: Calories 581 (57% from fat)
carb. 58g
pro. 6g
fat 38g sat. fat 14g
chol. 89mg
sod. 396mg calc. 59mg
fiber 2g
  1. Carrot Cake-1
  1. Carrot Cake-1

Ingredients

  • Nonstick cooking spray
  • Cake:
  • 1and ⅔ cups unbleached, all-purpose
  • flour
  • 1tablespoon unsweetened cocoa
  • 2teaspoons baking powder
  • 2teaspoons cinnamon
  • 1teaspoon ginger
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 1¼cups vegetable oil
  • 1cup granulated sugar
  • 1cup dark brown sugar
  • 4large eggs
  • 1teaspoon pure vanilla extract
  • 1½cups walnut pieces (6 ounces),
  • chopped
  • 1pound carrots, shredded
  • 1cup plump golden raisins
  • (6 ounces)
  • Frosting:
  • 1pound cream cheese, room
  • temperature, cut into 16 pieces
  • ¼pound unsalted butter, room
  • temperature, cut into 8 pieces
  • 2cups confectioners’ sugar
  • 1teaspoon pure vanilla extract

Preparation

  1. 1. Assemble the Cuisinart® Stack5® with the
  2. baking pan.
  3. 2. In a small bowl, stir together the flour,
  4. cocoa, baking powder, cinnamon, ginger,
  5. baking soda and salt.
  6. 3. In a large bowl, whisk together the oil
  7. and sugars. Whisk in the eggs, one at a
  8. time, and then the vanilla extract.
  9. 4. Add the dry ingredients to the wet
  10. in 3 additions, incorporating the first
  11. before adding the next. Finally fold in
  12. the walnuts, shredded carrots and the
  13. raisins.
  14. 5. Preheat the Stack5® by selecting 275°F.
  15. When ready light illuminates, spray the
  16. baking pan with cooking spray, pour in
  17. the batter and cover.
  18. 6. Bake until a cake tester comes out clean,
  19. about 1 hour 30 minutes to 1 hour 40
  20. minutes. Remove baking pan from base
  21. and allow to cool completely.
  22. 7. While cake is baking, prepare the
  23. frosting. Beat the cream cheese and
  24. butter together until smooth. Add the
  25. confectioners’ sugar in several additions,
  26. beating each addition until smooth.
  27. Finally add the vanilla extract.
  28. 8. Once cake is completely cool, remove
  29. from pan and frost.

Similar Recipes

Carrot Cupcakes

Extra-moist carrot cupcakes, topped with Cream Cheese Frosting, make a delicious treat.

carrot-cupcakes2-recipe.jpg
Carrot Cake Bread - 1 1/2 Lb. Loaf
Cake/Quick Bread Program
carrot-cake-bread---1-12-lb.-loaf-recipe.jpg