Nutritional Info

Nutrition Facts

Serving Size 1 (105g)

Calories 500
Calories from Fat 276 (55%)
Amount Per Serving %DIV
Total Fat 30.6g 47%
Saturated Fat 3.4g 17%
Monounsaturated Fat 18.5g
Polyunsaturated Fat 8.7g
Trans Fat 0.0g
Cholesterol 21mg 7%
Sodium 516.2mg 22%
Potassium 65.2mg 1%
Total Carbohydrate 49.9g 17%
Dietary Fiber 0.6g 2%
Sugars 32.8g
Protein 4.8g 10%

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Recipe Description
The judges at the Monterey County Fair know a great cake when they taste one. Our blue-ribbon winner has everything you'd expect in a perfect carrot cake: heavenly spiced layers filled with nuts and flecks of carrot topped with a creamy, rich icing. Carrots make the cake super moist. Covered and refrigerated, it keeps beautifully for up to a week.
Prep time
1 hr 20 min
Cook time
1 hr 5 min
Ready In
2 hr 25 min


Serves Tool

Serves To:USMetric
2 Cup(c)  walnuts or pecans, chopped
1 Tablespoon(T)  milk or water, if needed
1 Tablespoon(T)  pure vanilla extract
4 Cup(c)  confectioners' sugar, sifted
8 Tablespoon(T)  unsalted butter, softened
1 Cup(c)  cream cheese, softened
2 Cup(c)  walnuts or pecans, chopped
3 Cup(c)  carrots, peeled and grated
1 Tablespoon(T)  pure vanilla extract
1 1/2 Cup(c)  canola oil
3   large eggs
2 Teaspoon(t)  baking powder
2 Teaspoon(t)  baking soda
1 Teaspoon(t)  salt
1 Tablespoon(T)  cinnamon, ground
2 Cup(c)  granulated sugar
2 Cup(c)  unbleached all purpose flour, plus more for flouring the cake pan
1 Tablespoon(T)  butter, for greasing the cake pan


To make the cake: Position a rack in the lower third of the oven and preheat the oven to 325°F. Heavily butter and flour 2 round 9-inch cake pans, tapping out the excess flour. Set the cake pans aside. Place the flour, granulated sugar, cinnamon, salt, baking soda, and baking powder in a large bowl and whisk to combine. Place the eggs, oil, and vanilla in a small bowl and whisk to combine. Add the egg mixture to the flour mixture and stir to combine. Add the carrots and nuts and stir to combine. Evenly divide the batter between the prepared cake pans. Bake the cakes until a toothpick inserted in the center comes out clean and the edges have pulled away from the side of the pans, about 55 to 65 minutes. Place the cake pans on wire racks and let the layers cool completely, about 1 hour. To make the frosting: Place the cream cheese and butter in a medium-size bowl and beat with an electric mixer until very smooth and creamy, about 3 minutes. With the mixer running on medium speed, slowly add 3 1/2 cups of the confectioners' sugar and beat until it is fully incorporated and smooth, about 3 minutes. Add the vanilla and beat until just combined. If the frosting is too soft, slowly add the remaining 1/2 cup of confectioners' sugar and beat to combine. If the frosting is too stiff, add the 1 tablespoon of milk or water. Run a knife around the edge of each cake layer to loosen it from the pan. Invert the cake layers to remove them. Place one cake layer on a plate. Spread some of the frosting on top. Place the second layer on top of the frosting and frost the side and top of the cake. Press the 2 cups of nuts onto the side of the cake. The cake can be refrigerated, covered, for up to 1 week.

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