Ultimate Carrot Cake

Health score
1%
Ultimate Carrot Cake
165 min.
16
327kcal

Suggestions


Welcome to the world of baking bliss with our Ultimate Carrot Cake! This delightful dessert is not just a treat for the taste buds; it’s a celebration of flavors and textures that will leave everyone craving more. Imagine a moist, fluffy cake infused with the natural sweetness of carrots, complemented by the tropical notes of crushed pineapple and the zesty brightness of orange peel. Each bite is a harmonious blend of spices, nuts, and a hint of coconut, making it a perfect choice for any occasion.

What sets this carrot cake apart is its rich and creamy frosting, made with Betty Crocker® Rich & Creamy cream cheese frosting, which adds a luscious finish to the cake. Whether you’re hosting a birthday party, a family gathering, or simply indulging in a sweet moment at home, this cake is sure to impress. With a generous yield of 16 servings, it’s ideal for sharing with friends and loved ones.

Not only is this Ultimate Carrot Cake a feast for the senses, but it also boasts a balanced caloric profile, making it a delightful dessert that won’t derail your dietary goals. So, roll up your sleeves and get ready to create a masterpiece that will have everyone asking for seconds. Let’s dive into the joy of baking and make this unforgettable carrot cake together!

Ingredients

  • 0.5 cup coconut or 
  • lb cream cheese frosting betty crocker®
  •  eggs 
  • 0.5 cup nuts chopped
  • 0.5 cup orange juice 
  • teaspoon orange zest 
  • oz pineapple rings crushed undrained canned
  • 0.5 cup raisins chopped
  • teaspoon vanilla 
  • 0.5 cup vegetable oil 
  • box duncan hines classic decadent cake mix betty crocker® supermoist®

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • toothpicks

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins.
  2. Pour into pans.
  3. Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
  4. Stir orange peel into frosting.
  5. Place 1 cake layer, rounded side down, on serving plate.
  6. Spread with about 1/3 cup frosting.
  7. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.

Nutrition Facts

Calories327kcal
Protein4.59%
Fat31.45%
Carbs63.96%

Properties

Glycemic Index
9.4
Glycemic Load
2.55
Inflammation Score
-2
Nutrition Score
5.7873913516169%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.93mg
Naringenin
0.17mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:327.45kcal
16.37%
Fat:11.71g
18.02%
Saturated Fat:3.54g
22.1%
Carbohydrates:53.6g
17.87%
Net Carbohydrates:52.09g
18.94%
Sugar:34.51g
38.35%
Cholesterol:40.92mg
13.64%
Sodium:296.25mg
12.88%
Alcohol:0.09g
100%
Alcohol %:0.1%
100%
Protein:3.85g
7.7%
Phosphorus:159.67mg
15.97%
Manganese:0.21mg
10.57%
Selenium:6.64µg
9.49%
Calcium:85.89mg
8.59%
Vitamin B2:0.15mg
8.56%
Folate:33.9µg
8.47%
Vitamin B1:0.11mg
7.46%
Iron:1.27mg
7.05%
Copper:0.14mg
7.04%
Vitamin C:5.72mg
6.94%
Fiber:1.51g
6.03%
Vitamin B3:1.13mg
5.66%
Magnesium:20.76mg
5.19%
Potassium:152mg
4.34%
Zinc:0.52mg
3.48%
Vitamin E:0.52mg
3.47%
Vitamin B5:0.34mg
3.43%
Vitamin K:3.52µg
3.36%
Vitamin B6:0.06mg
3.25%
Vitamin A:83.19IU
1.66%
Vitamin B12:0.1µg
1.63%
Vitamin D:0.22µg
1.47%