Carrot Cake Recipe
Ingredients
- Cake
- 2 c. flour
- 2 t. baking soda
- 1/2 t. salt
- 2 t. cinnamon
- 3/4 c. buttermilk
- 2 t. vanilla
- 2 c. grated carrots
- 8 oz. crushed pineapple
- 3.5 oz. flaked coconut
- 1 c. chopped nuts
- Caramel
- 1 c. sugar
- 1.5 t. baking soda
- 1/2 c. buttermilk
- 1/2 c. butter
- 1 T. light corn syrup
- 1 t. vanilla
- Icing
- 3/4 c. butter
- 2 8oz packages cream cheese
- 3 c. powder sugar
- 1.5 t. vanilla
Directions
- Cake
- Preheat oven to 350F
- Line 2 round cake pans with parchment paper and grease
- Stir together first 4 ingredients, beat next 4, combine both bowls and fold in dast.
- Spread evenly into cake pans
- Bake at 350 for 15-20 minutes
- While baking make caramel sauce
- Caramel
- Boil first 5 ingredients for 4 min. Add Vanilla
- Once cake is cooked, pour caramel sauce over cake (still in pan) and let cool.
- Remove cakes and add icing.
- Icing
- Combine all ingredients and beat until smooth.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 8 servings | |
| Calories 1451 | |
| Calories from Fat 603 | 42% |
| Total Fat 69.11g | 86% |
| Saturated Fat 34.45g | 138% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 1715mg | 71% |
| Potassium 496mg | 14% |
| Total Carbs 199.07g | 53% |
| Dietary Fiber 5.0g | 17% |
| Sugars 115.63g | 77% |
| Protein 15.25g | 24% |
