Lemony Carrot Cake Recipe - Recipe Center - Raley’s Family of Fine Food Stores


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Celebrate Easter with some of our most delicious recipes. From ham and lamb to "what to do with all of those leftover eggs," we've got ideas that'll keep your Easter hoppy!

 

Lemony Carrot Cake

Lemony Carrot Cake
Ingredients
2 cups brown sugar
1 cup vegetable oil
1/2 cup milk
4 eggs
3-1/2 cups flour
1-1/2 tsp. baking powder
1 tsp. ground nutmeg
1 tsp. ground ginger
1 tsp. ground cloves
3/4 tsp. baking soda
1/2 tsp. salt
1 (10- oz.) package grated carrots (about 3-1/2 cups)
1 cup chopped walnuts, toasted
1 tbsp. grated lemon peel (from about 3 lemons)
Lemon Cream Cheese Frosting (recipe follows)
Directions

Prep: 25 minutes, Cook: 30 to 40 minutes, Serves: 12 

Preheat oven to 350°F and spray two 9-inch cake pans with nonstick cooking spray. In a large bowl, beat sugar, oil, milk and eggs with an electric mixer on medium speed for about one minute. Stir in dry ingredients, mixing until moistened. Stir in carrots, walnuts and lemon peel. Spread equal amounts of batter into prepared pans; bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before removing from pans. Spread frosting between layers and on top of cake.

Lemon Cream Cheese Frosting: Beat together 8 oz. softened Raley's Cream Cheese, 1/4 cup softened butter and 1/4 cup Dickinson's Lemon Curd in a medium bowl until light and fluffy. Gradually beat in 1 1/2 cups powdered sugar until smooth; stir in 1 1/2 tsp. grated lemon peel.

Nutritional Information:
670 calories, 10 g protein, 38 g total fat (11 g sat., 0 g trans), 76 g carbohydrate, 3 g fiber, 44 g sugar, 105 mg cholesterol, 370 mg sodium, 16 points

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