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Grownup carrot cake

 
One serving costs about $1.44

$1.44 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

16 easter,vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:31%

Spoonacular Score: 31%

 

Watching your figure? This vegetarian recipe has 655 calories, 7g of protein, and 20g of fat per serving. This recipe serves 16 and costs $1.44 per serving. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It will be a hit at your Easter event. Head to the store and pick up powdered sugar, sugar, butter, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. Similar recipes include Grownup hamburger helper mac n cheese, Grownup Dairy-Free Mac and Cheese, and Grownup Hamburger Helper Mac ‘n Cheese.

Ingredients

Servings:
4 cups
4 cups all purpose flour
all purpose flour
4 tsps
4 tsps baking soda
baking soda
1.02 Tbsps
1.02 Tbsps bourbon
bourbon
1.25 lb
1.25 lb carrots
carrots
2 Tbsps
2 Tbsps cinnamon
cinnamon
8 oz
8 oz cream cheese
cream cheese
6
6  eggs
eggs
2 cups
2 cups extra virgin olive oil
extra virgin olive oil
0.69 tsps
0.69 tsps ground ginger
ground ginger
30 Tbsps
30 Tbsps fresh lemon juice
fresh lemon juice
14 Tbsps
14 Tbsps olive oil
olive oil
1.5 cups
1.5 cups canned fresh pineapple
canned fresh pineapple
3 cups
3 cups powdered sugar
powdered sugar
4 cups
4 cups sugar
sugar
2.67 cups
2.67 cups sweetened shredded coconut
sweetened shredded coconut
6 Tbsps
6 Tbsps unsalted butter
unsalted butter
15 Tbsps
15 Tbsps vanilla paste
vanilla paste
30 Tbsps
30 Tbsps vanilla paste
vanilla paste
4 cups all purpose flour
4 cups
all purpose flour
4 tsps baking soda
4 tsps
baking soda
1.02 Tbsps bourbon
1.02 Tbsps
bourbon
1.25 lb carrots
1.25 lb
carrots
2 Tbsps cinnamon
2 Tbsps
cinnamon
8 oz cream cheese
8 oz
cream cheese
6  eggs
6
eggs
2 cups extra virgin olive oil
2 cups
extra virgin olive oil
0.69 tsps ground ginger
0.69 tsps
ground ginger
30 Tbsps fresh lemon juice
30 Tbsps
fresh lemon juice
14 Tbsps olive oil
14 Tbsps
olive oil
1.5 cups canned fresh pineapple
1.5 cups
canned fresh pineapple
3 cups powdered sugar
3 cups
powdered sugar
4 cups sugar
4 cups
sugar
2.67 cups sweetened shredded coconut
2.67 cups
sweetened shredded coconut
6 Tbsps unsalted butter
6 Tbsps
unsalted butter
15 Tbsps vanilla paste
15 Tbsps
vanilla paste
30 Tbsps vanilla paste
30 Tbsps
vanilla paste

Equipment

baking paper
baking paper
hand mixer
hand mixer
food processor
food processor
mixing bowl
mixing bowl
toothpicks
toothpicks
blender
blender
oven
oven
pot
pot
baking paper
baking paper
hand mixer
hand mixer
food processor
food processor
mixing bowl
mixing bowl
toothpicks
toothpicks
blender
blender
oven
oven
pot
pot


Instructions

  1. For the cake:
  2. Arrange oven racks in the middle of the oven so they can accommodate three 9" cake pans. Heat oven to 350 degrees. Put carrots in a pot and cover with water. Bring to a boil, reduce heat and cook until fork-tender, about 12 - 15 minutes. Drain the carrots and allow to cool. When cool, puree in a food processor or blender. Set aside.
  3. While carrots are cooking, line three 9" cake pans with parchment paper. Butter or lightly oil both sides of the parchment so that the parchment adheres to the cake pans.
  4. In a large bowl, sift the flour, sugar, baking soda, cinnamon, ginger and cloves together. Add the vanilla, bourbon, eggs and olive oil and mix to combine with an electric mixer. Add the carrots, fresh pineapple and coconut and stir by hand to combine. Pour the mixture evenly into three cake pans.
  5. Bake the cake layers for about 1 hour. Cakes are done when a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and set on cooling racks.
  6. For the frosting:
  7. In a mixing bowl, cream the butter and cream cheese together with an electric mixer. Sift the powdered sugar into the bowl, add the lemon and vanilla and continue mixing until frosting is smooth.
  8. When ready to frost, remove the parchment paper from each layer. Frost between layers and on top of the cake. This frosting is very rich, so I prefer not to frost the sides of the cake.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.44
Ingredient
4 cups all purpose flour
4 teaspoons baking soda
3 tablespoons bourbon
1.25 pounds carrots
2 tablespoons cinnamon
8 ounces cream cheese
6 eggs
2 cups extra virgin olive oil
2 teaspoons ground ginger
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1.5 cups canned fresh pineapple
3 cups powdered sugar
4 cups sugar
2.6666666666666665 cups sweetened shredded coconut
6 tablespoons unsalted butter
1 tablespoon vanilla paste
2 tablespoons vanilla paste
Price
$0.67
$0.03
$1.54
$1.00
$0.64
$2.35
$1.44
$5.15
$0.44
$0.20
$0.17
$0.82
$1.16
$1.10
$1.80
$0.73
$1.28
$2.56
$23.07

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
655 Calories
7g Protein
20g Total Fat
112g Carbs
5% Health Score
Limit These
Calories
655
33%

Fat
20g
31%

  Saturated Fat
11g
70%

Carbohydrates
112g
37%

  Sugar
83g
93%

Cholesterol
88mg
29%

Sodium
449mg
20%

Alcohol
0.94g
5%

Get Enough Of These
Protein
7g
14%

Vitamin A
6344IU
127%

Manganese
1mg
52%

Selenium
19µg
27%

Vitamin B1
0.3mg
20%

Folate
77µg
19%

Vitamin B2
0.29mg
17%

Iron
2mg
13%

Fiber
3g
13%

Vitamin C
10mg
13%

Vitamin B3
2mg
12%

Phosphorus
113mg
11%

Vitamin E
1mg
8%

Vitamin B6
0.16mg
8%

Vitamin K
8µg
8%

Potassium
268mg
8%

Copper
0.15mg
8%

Vitamin B5
0.72mg
7%

Magnesium
25mg
6%

Zinc
0.92mg
6%

Calcium
55mg
6%

Vitamin D
0.49µg
3%

Vitamin B12
0.19µg
3%

covered percent of daily need

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