Carrot Cake

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Serving: Serves 20
Prep Time: 30 Minutes
Cooking Time: Bake 30 Minutes.

November/December 2020 Dig In Magazine....

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Note: Wash hands with soap and water.
1. Preheat oven to 350 degrees Fahrenheit. Coat 2, 9-inch cake pans with cooking spray and dust with flour; set aside.
2. In a large bowl, combine flour, cinnamon, baking soda, salt, nutmeg and ginger.
3. In another large bowl combine eggs, oil and both sugars; mix well. Add to dry ingredients and stir just until combined; fold in carrots and 1 cup nuts. Evenly divide batter between prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean and without any crumbs. Allow cakes to cool for 10 minutes in the pans; transfer to wire racks to cool completely.
4. In a large bowl using an electric mixer on medium speed, cream together butter and cream cheese for 3 minutes or until fluffy. Add powdered sugar and vanilla and beat until just combined.
5. Generously frost top of one cake with 1½ cups frosting. Place other cake, upside down, on top of frosting. Frost top and sides with remaining frosting and sprinkle top with remaining nuts.
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Nutrition Facts

Nutrition Information Per Serving Calories: 570 (Calories from Fat: 351)
Total Fat: 39g (Saturated Fat: 15g)
Protein: 5g
Total Carbohydrates: 53g (Dietary Fiber: 1g
Sugars: 42g)
Cholesterol: 99mg
Sodium: 415mg