Rich Carrot Cake

Oxmoor House
16 servings.


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2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 cups sugar
1 (8-ounce) carton sour cream
1/2 cup vegetable oil
4 eggs, lightly beaten
2 1/2 teaspoons vanilla extract, divided
2 1/2 cups shredded carrot
1 cup chopped walnuts
1/2 cup raisins
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 (16-ounce) package powdered sugar, sifted
1/3 cup flaked coconut
1/3 cup finely shredded carrot


Combine first 5 ingredients in a large bowl; stir well. Combine 1 1/2 cups sugar, sour cream, vegetable oil, eggs, and 1 1/2 teaspoons vanilla; add to flour mixture, and stir with a wire whisk until blended. Stir in 2 1/2 cups carrot, walnuts, and raisins.

Pour batter into 2 greased and floured 9-inch square cakepans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans; let cool completely on wire racks.

Beat cream cheese and butter at medium speed of an electric mixer until smooth. Gradually add powdered sugar, beating until well blended. Stir in remaining 1 teaspoon vanilla. Spread frosting between layers and on top and sides of cake. Combine coconut and 1/3 cup carrot; sprinkle on top of cake.

Created date

August 2009

Nutritional Information

Calories 539
Caloriesfromfat 46 %
Fat 27.5 g
Satfat 11.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.3 g
Carbohydrate 68.7 g
Fiber 0.0 g
Cholesterol 93 mg
Iron 0.0 mg
Sodium 277 mg
Calcium 0.0 mg