Summary:

Moist Carrot Cake is a lacto ovo vegetarian dessert. This recipe serves 16 and costs 52 cents per serving. One portion of this dish contains around 3g of protein, 23g of fat, and a total of 436 calories. 1 person were impressed by this recipe. It is brought to you by Foodista. Head to the store and pick up cream cheese, carrots, butter, and a few other things to make it today. It will be a hit at your Easter event. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. Similar recipes are Moist Carrot Cake, Moist Carrot Cake, and The Best Moist Carrot Cake.

Dietary Info:

Ingredients:

• 2 teaspoons baking powder - $3.69
• 1 teaspoon baking soda - $0.99
• 1.5 cups butter - $3.49
• 0.6666667 cup canola oil - $4.39
• 3 cups carrots - $1.39
• 1 cup confectioners sugar - $2.29
• 4 oz cream cheese - $1.99
• 3 eggs - $2.19
• 1.5 cups flour - $2.59
• 2 teaspoons ground cinnamon - $1.25
• 0.25 teaspoon ground nutmeg - $4.99
• 4 tablespoons orange juice - $4.99
• 0.5 teaspoon salt - $0.99
• 3 cups sugar - $2.99
• 1 teaspoon vanilla - $8.79
• 1 teaspoon vanilla extract - $8.79

Instructions:

1. Preheat oven to 35
2. Grease cake pan.
3. Combine sugar, oil, concentrate, vanilla and eggs. Stir in baking powder, baking soda, cinnamon, nutmeg and salt.
4. Add flour; mix. Stir in carrots.
5. Pour batter in pan.