Carrot Cake
Prep Time
30mins
Time to Table
2hr 15mins
Servings
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
Tips
Cooking Tip:
After baking a cake, let it cool for a few minutes on a damp cloth before moving it to a wire rack to cool completely. The moisture from the damp cloth helps the cake easily release from the pan.
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
Tips
Cooking Tip:
After baking a cake, let it cool for a few minutes on a damp cloth before moving it to a wire rack to cool completely. The moisture from the damp cloth helps the cake easily release from the pan.
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.
- Calories:525
- Cholesterol:57
- Dietary Fiber:2
- Protein:4
- Sodium:261
- Total Carbohydrate:76
- Total Fat:23
