Carrot Cake With Cream Cheese Frosting
90 mins (prep 30, cooking 60)
14 ingredients
18 servings
This is from the 1980 edition of The Philadelphia Orchestra Cookbook. First time I made this was for someones birthday at work. Everyone loved and raved about it. Hope you do too!

Categories:  holiday , seasonal , cakes , fall , number-of-servings , <-4-hours , carrots , brunch , vegetable , time-to-make , for-large-groups , dessert ,
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Serving Size (171.69 g)
Servings 18
Amount per Serving
Calories 653.28 Calories from Fat 346.68
% Daily Value *
Total Fat 38.52g 1066.65%
Saturated Fat 5.86g 527.31%
Trans Fat 0.72g %
Cholesterol 15.06mg 90.34%
Sodium 360.11mg 270.08%
Total Carbohydrate 73.27g 439.63%
Dietary Fiber 5.98 g 430.33%
Sugars 56.12 g %
Protein 9.73g 350.38%
Vitamin A 6754.44IU% Vitamin C 2.34mg%
Calcium 137.56mg% Iron 1.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4