CHARM CITY CARROT CAKE

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Make and share this Charm City Carrot Cake recipe from Food.com.

Provided by Member 610488

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 17

3 cups flour
1 1/4 cups sugar
3/4 cup light brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
4 eggs, at room temperature
1 1/2 cups vegetable oil
1/2 teaspoon vanilla extract
2 cups carrots, finely shredded and packed into the cups
8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1 teaspoon vanilla extract
1 3/4 cups powdered sugar, sifted

Steps:

  • Heat the oven to 350 degrees F.
  • Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
  • In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
  • Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
  • Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
  • In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
  • Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.

Nutrition Facts : Calories 723.9, Fat 43.4, SaturatedFat 12.6, Cholesterol 103.2, Sodium 411.4, Carbohydrate 79.1, Fiber 1.6, Sugar 53.1, Protein 6.8

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