Fall Classic: Carrot Cake
If you have approximately 1 hour to spend in the kitchen, Fall Classic: Carrot Cake might be a tremendous lacto ovo vegetarian recipe to try. This recipe serves 16. This dessert has 362 calories, 5g of protein, and 9g of fat per serving. For 56 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have icing sugar, cinnamon, brown sugar, and a few other ingredients on hand, you can make it. 2 people were impressed by this recipe. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Users who liked this recipe also liked Fall Classic: Carrot Cake, Classic Carrot Cake, and Classic Carrot Cake.
Ingredients
baking powder
2 tsp baking powder
baking soda
2 tsp baking soda
packed brown sugar
¾ cup packed brown sugar
butter, softened
¼ cup butter, softened
Crisco Vegetable or Canola Oil
1 cup Crisco Vegetable or Canola Oil
finely grated carrots (approx. 1 lb/454g)
3 cups finely grated carrots (approx. 1 lb/454g)
cinnamon
2 tsp cinnamon
eggs
4 eggs
granulated sugar
1 cup granulated sugar
icing sugar
4 cups icing sugar
regular or low fat cream cheese, softened
1 cup regular or low fat cream cheese, softened
salt
1 tsp salt
vanilla extract
1 tsp vanilla extract
whole wheat white flour
2 cups whole wheat white flour