King Arthur's Carrot Cake - Powerful Handmade site

King Arthur’s Carrot Cake

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King Arthur’s Carrot Cake

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King Arthur King Arthur

Moist, dense, and flavorful — who doesn’t love carrot cake? Especially when it’s topped with rich cream cheese icing. This much-requested recipe is easily customized to taste. We’ve used all nuts, you can use any combination of add-ins you like, including raisins or coconut; just keep the total of any (or all) additions to 1 1/2 cups.

At a glance

Prep
Bake
Total
Yield
1 cake, 16 servings

Nutrition information

Ingredients

Cake

  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 2 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
  • 2 teaspoons baking soda
  • 3 cups finely grated carrots
  • 1 1/2 cups chopped pecans or walnuts

Frosting

  • 1/2 cup (8 tablespoons) unsalted butter
  • one 8-ounce package cream cheese
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
  • 2 1/2 to 3 1/2 cups glazing sugar or confectioners’ sugar

Cake

  • 10 1/2 ounces vegetable oil
  • 14 ounces sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 1/4 ounce cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour or 8 ounces King Arthur White Whole Wheat Flour
  • 2 teaspoons baking soda
  • 11 1/2 ounces finely grated carrots
  • 6 ounces chopped pecans or walnuts

Frosting

  • 4 ounces unsalted butter
  • 8 ounces cream cheese
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
  • 10 to 14 ounces glazing sugar or confectioners’ sugar

Cake

  • 298g vegetable oil
  • 397g sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 7g cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 241g King Arthur Unbleached All-Purpose Flour or 226g King Arthur White Whole Wheat Flour
  • 2 teaspoons baking soda
  • 326g finely grated carrots
  • 170g chopped pecans or walnuts

Frosting

  • 113g unsalted butter
  • 227g cream cheese
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
  • 283g to 397g glazing sugar or confectioners’ sugar

Instructions

  1. To make the cake: Preheat the oven to 350°F. Lightly grease two 9″ round layer pans, or one 9″ x 13″ pan.
  2. Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).
  3. Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you’re using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
  4. To make the frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin.
  5. Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake.

Nutrition Information

  • Serving Size146g
  • Servings Per Batch16
Amount Per Serving:
  • Calories580
  • Calories from Fat342
  • Total Fat38g
  • Saturated Fat9g
  • Trans Fat1g
  • Cholesterol75mg
  • Sodium420mg
  • Total Carbohydrate61g
  • Dietary Fiber1g
  • Sugars47g
  • Protein6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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