Carrot Cake

Course : Cakes
Serves: 1
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2 cups sugar
1 cup vegetable oil
1/2 cup carrot juice
4 large eggs -- beaten
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 pound carrots -- peeled and grated
3/4 stick butter -- softened
10 ounces cream cheese
2 teaspoons vanilla extract
2 1/2 cups powdered sugar
4 tablespoons grated orange rind -- for garnish

Preparation / Directions:

Preheat oven to 375 F. Grease and flour 2 baking pans. In a large bowl, combine the sugar, oil, and carrot juice. Add the eggs and mix well. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients, stirring in the carrots. Pour into the prepared pans and bake for about 45 minutes, or until an inserted straw or toothpick withdraws cleanly. Allow the cake to cool before icing. In a bowl, beat together the butter and cream cheese until fluffy. Add the vanilla and sugar and beat until the ingredients combine and the icing is smooth. Don't overbeat. Spread over the cake and sprinkle with finely grated orange rin


Nutritional Information:

7702 Calories (kcal); 407g Total Fat; (46% calories from fat); 76g Protein; 966g Carbohydrate; 1245mg Cholesterol; 6464mg Sodium

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