Classic Carrot Cake With Cream Cheese Frosting

Vegetarian
Health score
9%
Classic Carrot Cake With Cream Cheese Frosting
45 min.
8
901kcal
68.29%sweetness
38.51%saltiness
20.54%sourness
22.18%bitterness
8.55%savoriness
100%fattiness
0%spiciness

Ingredients

  • teaspoons double-acting baking powder 
  • teaspoons baking soda 
  • 0.5 cup buttermilk 
  • pound carrots shredded peeled
  • teaspoon cinnamon 
  • cups powdered sugar 
  • 16 ounces cream cheese softened
  • large eggs 
  • cups flour all-purpose
  • 0.5 cup pecans chopped
  • ounces pecans 
  • 0.8 teaspoon salt 
  • teaspoon sugar 
  • sticks butter unsalted softened
  • tablespoon vanilla extract pure
  • cup vegetable oil 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • whisk
  • hand mixer

Directions

  1. Preheat the oven to 32
  2. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop.In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.In a small bowl, whisk the oil, buttermilk and vanilla.In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.Beat in the liquid ingredients, then beat in the dry ingredients just until moistened.Stir in the carrots and pecans.Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden.
  3. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.For the Frosting:In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.Peel off the parchment paper and invert one cake layer onto a plate.
  4. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up.
  5. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour.

Nutrition Facts

Calories901kcal
Protein5.68%
Fat64.97%
Carbs29.35%

Properties

Glycemic Index
45.87
Glycemic Load
20.82
Inflammation Score
-10
Nutrition Score
22.35652173913%

Flavonoids

Cyanidin
2.25mg
Delphinidin
1.53mg
Catechin
1.52mg
Epigallocatechin
1.18mg
Epicatechin
0.17mg
Epigallocatechin 3-gallate
0.48mg
Luteolin
0.06mg
Kaempferol
0.14mg
Myricetin
0.02mg
Quercetin
0.12mg

Taste

Sweetness:
68.29%
Saltiness:
38.51%
Sourness:
20.54%
Bitterness:
22.18%
Savoriness:
8.55%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:900.7kcal
45.03%
Fat:66.3g
102%
Saturated Fat:29.23g
182.67%
Carbohydrates:67.38g
22.46%
Net Carbohydrates:62.8g
22.83%
Sugar:36.63g
40.7%
Cholesterol:212.65mg
70.88%
Sodium:870.53mg
37.85%
Alcohol:0.56g
3.11%
Protein:13.05g
26.1%
Vitamin A:11111.82IU
222.24%
Manganese:1.3mg
65.14%
Selenium:25.03µg
35.76%
Vitamin B1:0.45mg
30.2%
Vitamin B2:0.5mg
29.53%
Phosphorus:263.59mg
26.36%
Folate:91.04µg
22.76%
Vitamin K:21.7µg
20.67%
Calcium:193mg
19.3%
Fiber:4.58g
18.32%
Copper:0.36mg
18.16%
Vitamin E:2.55mg
17.03%
Iron:2.82mg
15.64%
Vitamin B3:2.75mg
13.77%
Zinc:2mg
13.36%
Vitamin B5:1.27mg
12.69%
Potassium:441.63mg
12.62%
Magnesium:49.86mg
12.47%
Vitamin B6:0.22mg
10.87%
Vitamin B12:0.46µg
7.74%
Vitamin D:1.12µg
7.46%
Vitamin C:3.59mg
4.35%
Source:Foodista