Linda’s Carrot Cake
Cook Time: 1 hour
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Category: Dessert
Keywords: Low Protein, Less than 4 Hours
Servings: 12
Yield: 1 Cake
Calories per Serving: 733.9
Fat Content: 38.1g
Saturated Fat Content: 6.1g
Cholesterol Content: 70mg
Sodium Content: 486.9mg
Carbohydrate Content: 96.1g
Fiber Content: 2.6g
Sugar Content: 77.1g
Protein Content: 5.9g
Description:
Indulge in the delightful sweetness and rich flavors of Linda’s Carrot Cake, a recipe that’s perfect for any occasion. This cake features a tender crumb with a blend of warm spices, fresh carrots, and crunchy pecans, all topped with a smooth and creamy cream cheese frosting. Ideal for gatherings and special moments, this dessert is sure to impress your guests and satisfy your sweet tooth.
Ingredients:
For the Cake:
- 4 large eggs
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 2 cups finely grated carrots
- 1 cup chopped pecans
- ½ cup vegetable oil
- 1 cup milk
For the Frosting:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup chopped pecans (for garnish)
Instructions:
-
Prepare the Cake Batter:
- Begin by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan to prevent sticking.
- In a large mixing bowl, beat the eggs until they are frothy. Gradually add the granulated sugar and continue to beat until the mixture is smooth and slightly thickened.
- Incorporate the vegetable oil into the egg and sugar mixture, mixing well to combine.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the finely grated carrots and chopped pecans until evenly distributed throughout the batter.
- Pour the batter into the prepared pan, spreading it out evenly with a spatula.
-
Bake the Cake:
- Place the pan in the preheated oven and bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before frosting.
-
Prepare the Frosting:
- While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar, mixing well until fully incorporated.
- Add the vanilla extract and salt, continuing to beat the mixture until the frosting is smooth and fluffy.
-
Frost and Garnish:
- Once the cake has cooled completely, spread a generous layer of cream cheese frosting evenly over the top of the cake.
- Sprinkle the additional chopped pecans over the frosting for a decorative touch and added crunch.
- Chill the frosted cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set and the flavors to meld.
Enjoy each slice of this moist, spiced carrot cake, perfect for any dessert table or special occasion. Each bite combines the sweetness of carrots, the warmth of cinnamon, and the rich creaminess of the frosting, making it a truly delightful treat.
