Dorie Greenspan’s Carrot Cake
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Dorie Greenspan’s Carrot Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
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In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Stir in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts or pecans.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
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In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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Once the cake has cooled, spread the cream cheese frosting over the top of the cake.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
