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Scrumptious Carrot Cake

 
One serving costs about $0.58

$0.58 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

12 easter,vegetarian,dairy-free,dairy free,lacto ovo vegetarian dessert
spoonacular Score:41%

Spoonacular Score: 41%

 

Scrumptious Carrot Cake is a dessert that serves 12. One portion of this dish contains around 5g of protein, 28g of fat, and a total of 488 calories. For 58 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour. Only a few people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires ground nutmeg, ground cinnamon, carrots, and granulated sugar. It will be a hit at your Easter event. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Scrumptious Chocolate Peanut Cake, Scrumptious Cranberry Angel Food Cake, and Ultimate Carrot Cake (with Carrot Cake Jam).

Cream Sherry, Port, and Port Wine are my top picks for Carrot Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 tsp
1 tsp baking soda
baking soda
1.25 c
1.25 c canola oil
canola oil
3 cups
3 cups carrots
carrots
4 large
4 large eggs
eggs
1.5 cups
1.5 cups flour
flour
1 c
1 c granulated sugar
granulated sugar
0.17 tsps
0.17 tsps ground cardamom
ground cardamom
0.65 tsps
0.65 tsps ground cinnamon
ground cinnamon
0.09 tsps
0.09 tsps ground cloves
ground cloves
0.25 tsps
0.25 tsps ground ginger
ground ginger
0.16 tsps
0.16 tsps ground nutmeg
ground nutmeg
1 c
1 c light brown sugar
light brown sugar
1 c
1 c light brown sugar
light brown sugar
0.5 cup
0.5 cup raisins
raisins
0.5 tsps
0.5 tsps salt
salt
0.65 tsps
0.65 tsps vanilla
vanilla
0.5 cup
0.5 cup walnuts
walnuts
1 tsp baking soda
1 tsp
baking soda
1.25 c canola oil
1.25 c
canola oil
3 cups carrots
3 cups
carrots
4 large eggs
4 large
eggs
1.5 cups flour
1.5 cups
flour
1 c granulated sugar
1 c
granulated sugar
0.17 tsps ground cardamom
0.17 tsps
ground cardamom
0.65 tsps ground cinnamon
0.65 tsps
ground cinnamon
0.09 tsps ground cloves
0.09 tsps
ground cloves
0.25 tsps ground ginger
0.25 tsps
ground ginger
0.16 tsps ground nutmeg
0.16 tsps
ground nutmeg
1 c light brown sugar
1 c
light brown sugar
1 c light brown sugar
1 c
light brown sugar
0.5 cup raisins
0.5 cup
raisins
0.5 tsps salt
0.5 tsps
salt
0.65 tsps vanilla
0.65 tsps
vanilla
0.5 cup walnuts
0.5 cup
walnuts

Equipment

whisk
whisk
toothpicks
toothpicks
oven
oven
cake form
cake form
bowl
bowl
whisk
whisk
toothpicks
toothpicks
oven
oven
cake form
cake form
bowl
bowl


Instructions

  1. Preheat your oven to 350F. Line an 8" cake tin with parchment and spray with a non-flavored cooking spray. If you are making cupcakes, place liners in your cupcake tin. Set this aside.
  2. In a large bowl, mix the sugars, salt, oil, and vanilla using a whisk and making sure no lumps remain.
  3. Add in the eggs, one at a time and whisk well, incorporating each before adding the next.
  4. In a separate bowl, using a clean whisk, combine the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and cardamom (if using). Whisking removes the lumps, if any, and helps blend the dry ingredients.
  5. Once well whisked, place half of the dry ingredients into the wet ingredients and whisk to combine. Add the grated carrots and mix this in.
  6. Then fold in the remaining dry ingredients. Chop your nuts finely, if you are using them.
  7. I like to toss my add-ins (for example raisins and walnuts or other fruit and nuts) in about 1 T of flour to coat. This helps to prevent the add-ins from sinking to the bottom of the cake during baking. Fold your add-ins into your batter.
  8. Pour the batter into the prepared cake or cupcake pans and bake, following the baking times listed here: Cupcakes: 18-20 minutes, 8" cakes: 34-36 minutes
  9. Check that your cakes are done using the toothpick test. Let them cool in their pans until they reach room temperature. Then frost as desired.

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

Price Breakdown

Cost per Serving: $0.64
Ingredient
1.25 cups canola oil
3 cups carrots
4 larges eggs
1.5 cups flour
1 cup granulated sugar
½ teaspoons ground cardamom
2 teaspoons ground cinnamon
¼ teaspoons ground cloves
¼ teaspoons ground ginger
½ teaspoons ground nutmeg
1 cup light brown sugar
1 cup light brown sugar
½ cups raisins
2 teaspoons vanilla
½ cups walnuts
Price
$0.76
$0.67
$1.09
$0.25
$0.28
$0.22
$0.21
$0.09
$0.06
$0.08
$0.71
$0.71
$0.49
$0.63
$1.40
$7.65

Nutritional Information

Quickview
557 Calories
4g Protein
28g Total Fat
73g Carbs
5% Health Score
Limit These
Calories
557k
28%

Fat
28g
44%

  Saturated Fat
2g
16%

Carbohydrates
73g
25%

  Sugar
54g
60%

Cholesterol
62mg
21%

Sodium
440mg
19%

Alcohol
0.24g
1%

Get Enough Of These
Protein
4g
10%

Vitamin A
5438IU
109%

Vitamin E
4mg
30%

Manganese
0.51mg
25%

Vitamin K
21µg
20%

Selenium
11µg
16%

Folate
47µg
12%

Vitamin B1
0.17mg
12%

Vitamin B2
0.19mg
11%

Iron
1mg
10%

Fiber
2g
9%

Phosphorus
84mg
8%

Copper
0.17mg
8%

Potassium
267mg
8%

Vitamin B3
1mg
7%

Vitamin B6
0.13mg
7%

Calcium
64mg
6%

Magnesium
23mg
6%

Vitamin B5
0.49mg
5%

Zinc
0.6mg
4%

Vitamin C
2mg
3%

Vitamin B12
0.15µg
2%

Vitamin D
0.33µg
2%

covered percent of daily need

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