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Carrot Cake

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Calories 504 cals
Total Fat 23 g
Cholesterol 57 mg
Dietary Fiber 2 g
Sodium 261 mg
Protein 4 g
Total Carbohydrate 72 g
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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 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 4 cups 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:
5 out of 0 5
(1)
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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