Carrot Cake With Cream Cheese Frosting

85 faves | 6 recommends
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David Lebovitz
Nutrition per serving    (USDA % daily values)
CAL
8862
FAT
1507%
CHOL
971%
SOD
716%

Comments

Made it for my husband's birthday. He loves carrot cake and loves this one. My first time making one and it turned out amazing. I used whole wheat pastry flour instead because it's what I've been baking everything with lately.
Amy Anderson   •  11 Jun   •  Report
This turned out excellent, I added toasted walnuts as well
731b6414fc61   •  4 Jan   •  Report
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Ingredients for 1 serving

4 large eggs, at room temperature

¼ cup (60ml) vegetable oil

¾ c (180ml) melted brown butter (or more oil)

1 teaspoon vanilla extract

2 cups (280g) all-purpose flour

2 cups (400g) sugar

2 teaspoons baking soda

1 tablespoon cinnamon

generous pinch each of nutmeg and cloves

1 teaspoon salt

4 cups (13 ounces/375g) loosely packed grated carrots

1/2 cup (60g) raisins, preferably golden raisins (sultanas)

1 pound (450g) cream cheese, at room temperature

4 oz (110g) unsalted butter, at room temperature

2-3 cups (240-360g) powdered sugar, sifted

a few drops of vanilla extract

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