Solid Gold Carrot Cake Recipe

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Solid Gold Carrot Cake
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Ingredients
24
Count
Nutrition
1109
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  1. Make the cake: Position oven rack in the center of oven; preheat oven to 350°; butter the bottom and sides of two 9-inch round cake pans; dust the pans with flour.
  2. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in to a bowl.
  3. Whisk together the dry ingredients until blended; set aside.
  4. In the bowl of an electric mixer, using the paddle attachment, beat the eggs, sugar, and light brown sugar at medium speed until well combined, about 2 minutes.
  5. On low speed, add the oil, melted butter, milk, vanilla extract, ginger, and orange zest and mix until blended, scraping down the sides of the bowl with a rubber spatula as necessary.
  6. Add the flour mixture in three additions, mixing just until blended.
  7. Add the carrots and walnuts and mix until blended.
  8. Scrape the batter into the prepared pans, dividing it evenly.
  9. Bake the cakes for 25-30 minutes, until they are dark golden brown and a cake tester inserted into the center comes out clean.
  10. Cool the cakes in the pans on wire racks for 15 minutes.
  11. Invert the cakes onto the racks and cool completely.
  12. Make the frosting: melt the white chocolate in the top of a double boiler over barely simmering water, stirring frequently.
  13. Remove the chocolate from the heat and set aside to cool slightly.
  14. In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed until smooth and creamy, about 1 minute.
  15. Add the melted white chocolate and mix until blended.
  16. Add the lemon juice, vanilla, and powdered sugar; mix until blended.
  17. Increase the speed to high and beat until smooth and creamy, about 1 minute.
  18. Use the frosting immediately, as it will begin to harden quickly.
  19. Frost the cake: place one of the cake layers right side up on a serving plate or cardboard cake round; spread the top of the cake with about 1 cup of frosting; top with the other cake layer, upside down.
  20. Frost the top and sides of the cake with the remaining frosting.
  21. Serve the cake immediately, or refrigerate; bring to room temperature before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1108.87 Kcal (4643 kJ)
Calories from fat 615.36 Kcal
% Daily Value*
Total Fat 68.37g 105%
Cholesterol 131.64mg 44%
Sodium 882.04mg 37%
Potassium 1346.82mg 29%
Total Carbs 114.78g 38%
Sugars 70.2g 281%
Dietary Fiber 4.48g 18%
Protein 13.96g 28%
Vitamin C 3.4mg 6%
Vitamin A 0.5mg 15%
Iron 1.3mg 7%
Calcium 184.3mg 18%
Amount Per 100 g
Calories 394.84 Kcal (1653 kJ)
Calories from fat 219.12 Kcal
% Daily Value*
Total Fat 24.35g 105%
Cholesterol 46.87mg 44%
Sodium 314.07mg 37%
Potassium 479.57mg 29%
Total Carbs 40.87g 38%
Sugars 25g 281%
Dietary Fiber 1.59g 18%
Protein 4.97g 28%
Vitamin C 1.2mg 6%
Vitamin A 0.2mg 15%
Iron 0.5mg 7%
Calcium 65.6mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.1
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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