Nutritional Info

Nutrition Facts

Serving Size 1 (273g)

Calories 383
Calories from Fat 141 (37%)
Amount Per Serving %DIV
Total Fat 15.7g 24%
Saturated Fat 5.7g 29%
Monounsaturated Fat 7.7g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 167mg 56%
Sodium 925.9mg 40%
Potassium 200.9mg 4%
Total Carbohydrate 44.2g 15%
Dietary Fiber 2.8g 11%
Sugars 3.4g
Protein 11.8g 24%

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Recipe Description
Adevout chocoholic, makes only one exception to her chocolate-only repertoire, and that's her carrot cake. This lighter version of the classic is a moist and majesti looking layer cake with a billowy cream cheese frosting.
Prep time
40 min
Cook time
40 min
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
1 Dash(ds)  nutmeg
3/4 Cup(c)  walnut halves and/or pieces, trate with an electric toasted
2 1/2 Tablespoon(T)  frozen orange the cream cheese, butjuice concentrate, thawed
1 Cup(c)  confectioners' sugar, sifted
8 Tablespoon(T)  (i stick) unsalted butter, at room temperature
12 Ounce(oz)  cream cheese, at room dates. temperature
1/4 Cup(c)  sweetened flaked or shredded coconut
3 Cup(c)  grated carrots (about i pound carrots)
1 Tablespoon(T)  pure vanilla extract
1 1/2 Cup(c)  vegetable oil
2 Cup(c)  sugar
4   large eggs, at room temperature
1 Tablespoon(T)  ground allspice
1 Tablespoon(T)  ground cinnamon
2 Teaspoon(t)  baking soda
2 Cup(c)  all-purpose flour, plus extra for dusting the pans


Preheat the oven to 350°F

Grease two 9-or 10-inch round cake pans and line them with parchment paper. Grease again, dust them with flour, and tap out the excess.

Sift the flour, baking soda, cinnamon allspice, and nutmeg together into a medium size bowl, and set it aside.

Beat the eggs with an electric mixer on medium speed. Gradually add the sugar, beating thoroughly until light and fluffy, about 2 minutes. Slowly add the oil, followed by the vanilla. Using a rubber spatula, fold in the flour mixture, followed by the grated carrots and the coconut if using.

Divide the batter evenly between the prepared cake pans, and bake on the center oven rack until the cakes spring back when touched and a cake tester inserted in the center comes out clean, 30 to 40 minutes.

Cool the cakes in the pans set on a wire rack for 5 minutes. Then run a thin knife around the edges of the pans, invelt the pans, and remove the cakes.

Return the cakes to the rack to cool completely.

Meanwhile, prepare the frosting: Beat the cream cheese, butter, confectioners' sugar,and 2 tablespoons of the orange juice concentrate with an electric mixer on medium speed until fluffyand smooth, about 3 minutes. Add the remaining orange juice concentrate by the teaspoon,beating until the frosting is of spreading consistency.

Frost the top of one cake layer with the cream cheese frosting, and top it with the second layer. Cover the top and sides with frosting, and sprinkle with the walnuts if using. Cut the cake into slices, and serve.

Additional notes

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