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Cook'n with Betty Crocker 
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Carrot Cake |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Carrot Cake recipe on the web!!Prep: 20 min; Bake: 45 min; Cool: 1 hr 10 min _ 1/2 cups sugar _ cup vegetable oil _ large eggs _ cups all-purpose flour _ teaspoons ground cinnamon _ teaspoon baking soda 1 teaspoon vanilla extract ___ teaspoon salt _ cups shredded carrots (5 medium) _ cup coarsely chopped nuts Cream-Cheese Frosting, if desired 1. Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1 1/2 or 9 X 1 1/2 inches, with shortening; lightly flour. 2. Beat sugar, oil and eggs in large bowl with electric mixer on low speed about 30 seconds or until blended. Add remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s). 3. Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. 4. Frost rectangle or fill round layers and frost with Cream Cheese Frosting. Store covered in refrigerator. *If using self-rising flour, omit baking soda and salt. NUTRITION FACTS: 1 Serving Calories 430 (Calories from Fat 235); Fat 26g (Saturated 4g); Cholesterol 55mg; Sodium 230mg; Carbohydrate 46g (Dietary Fiber 2g); Protein 5g % DAILY VALUE: Vitamin A 44%; Vitamin C 2%; Calcium 2%; Iron 8% DIET EXCHANGES: Not Recommended Lighter Carrot Cake: For 10 grams of fat and 280 calories per serving, substitute 1/2 cup unsweetened applesauce for 1/2 cup of the oil and 1 egg plus 4 egg whites for the eggs. Omit nuts. Apple Cake: Substitute 3 cups chopped tart apples (3 medium) for the carrots. Pineapple-Carrot Cake: Add 1 can (8 ounces) crushed pineapple, drained, and 1/2 cup flaked or shredded coconut with the carrots. Zucchini Cake: Substitute 3 cups shredded zucchini for the carrots. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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