(10)

Carrot Cake

Carrot Cake
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Calories 525 cals
Total Fat 23 g
Cholesterol 57 mg
Dietary Fiber 2 g
Sodium 261 mg
Protein 4 g
Total Carbohydrate 76 g
(10)

Prep Time: 30 Minutes

Time to Table: 2 Hours 15 Minutes

Serves: 16

Ingredients

  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 1/4 cups Daisy Sour Cream
  • 3 teaspoons vanilla
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 cups shredded carrots
  • 1 cup chopped pecans
  • 4 1/2 cups powdered sugar
  • 1/3 cup butter, softened

Directions

Heat the oven to 350 degrees. Grease and flour 3 (8-inch) round cake pans. In large bowl, beat the sugar, oil and eggs until creamy. Add ¾ cup sour cream and 2 teaspoons vanilla; beat until well-mixed. Add flour, baking soda, cinnamon, salt, and nutmeg. Beat on low speed until mixed. Beat on medium speed for 1 minute. Stir in the carrots and nuts. Pour the batter evenly into the pans. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in the pans for 10 minutes. Remove the cakes from pans onto cooling racks; cool completely, about 1 hour. In a medium bowl, combine powdered sugar, 1/3 cup softened butter, 1/2 cup sour cream, and 1 teaspoon vanilla; beat on low speed until mixed. Beat on medium speed until smooth and creamy. Place 1 cake layer, rounded side down, on a serving plate. Tuck strips of waxed paper under bottom edge of cake all around cake. Spread about 1/2 cup frosting over cake. Place second layer over frosting, rounded side up. Repeat with third layer. Frost the sides and top of the cake. Remove the strips of waxed paper. Store covered in refrigerator.

Reviews

Average Rating:
4.9 out of 0 5
(10)
charismaticcait 11/27/2016

I loooove carrot cake, and this recipe did not disappoint! Super moist and flavorful. I recieved a Daisy Sour Cream Squeeze complimentary of Influenster and Daisy to review, and it made things so much easier to just squeeze the sour cream into the measuring cups, instead of scooping it out of a tub and making a mess!

RissaRenne 11/15/2016

Great recipe I absolutely love it I did try this because I got free butter coupon and this turned out wonderful I'll be making it for Thanksgiving

Dezfluenster 11/13/2016

I tested Daisy squeeze Sour Cream courtesy of Daisy and Influenster for review purposes but I have been using Daisy forever. I love my sour cream more than any other foods. This cake was the best recipe also. So yummy.

Hauvemeg 11/09/2016

Just made this carrot cake and it looks and tastes absolutely amazing. Thanks daisy for letting me try your sour cream for free on Influenster

lorinest 11/07/2016

Very yummy carrot cake.. I baked it and enjoyed it without the frosting. It was delicious. Please send me the recipe for the custard cake. Cheers, Antoinette.

Betty 03/22/2016

I like pineapple in my carrot cake, so would i just add drained pineapple would that be ok

the taster 03/22/2016

Whoever's idea it was to use sour cream as an added ingredient was so very clever, because it keeps the cake moist and an extra kick to the icing and it has makes it takes so very delicious. This is a great recipe for any day.

Daisy User 03/22/2016

Whoever's idea it was to use sour cream as an added ingredient was so very clever, because it keeps the cake moist and an extra kick to the icing and it has makes it takes so very delicious. This is a great recipe for any day.

Anto 09/23/2014

Very yummy carrot cake.. I baked it and enjoyed it without the frosting. It was delicious. Please send me the recipe for the custard cake. Cheers, Antoinette.

Heather 03/20/2011

Delicious!! The only thing is that the frosting was a little sweet so i added 8oz or cream cheese!! Delicious... One of the best carrot cakes i have ever made!

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