Imma plead temporary insaanity here

[pscot]

My wife said she would like a piece of carrot cake. After it was done I tallied the calories...11,000, give or take a couple of hundred in a 9x13 cake. It is tasty, but good lord! Instructions at the website.

https://www.allrecipes.com/recipe/7402/carrot-cake-iii/

Cake:

2 cups white sugar

1 ¼ cups vegetable oil

4 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon dried ginger

1/2 teaspoon ground cloves

1 teaspoon ground nutmeg

½ teaspoon salt

3 cups grated carrots

1 cup chopped pecans

Frosting:

½ cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

[leftieNanner]

1. Maybe only

Eat half of the cake in one sitting?

[pscot]

2. 2 people with spoons

could polish it off in half an hour. No need to dirty a knife or plates. Then just slide under the table in a sugar coma.

[bikeboy]

3. Next up?

Cheese cake! Why slow down!

[elleng]

7. ;-)

[justhanginon]

4. Do like the corporate bakers do on the nutrition labels;

Calories 100 per slice
Serving size 1/2 ounce
Number of servings 1000

[sl8]

5. No problem. A 110 mile walk after dessert will take care of that for you. nt

[yellowdogintexas]

6. I love carrot cake and have a slightly different version

it is from the Silver Palate Cookbook.

Butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2 cups shredded coconut
1 1/2 cups puréed cooked carrots
3/4 cup drained crushed pineapple
Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Grease two 9-inch springform pans.

2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.

3. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.

4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

Differences: cinnamon is the only spice although the other ones sound good too.
walnuts instead of pecans
cooked pureed carrots instead of shredded (a pound bag of baby carrots will do it; I steam mine)
add: 1 small can of crushed pineapple, drained well and
1 cup of shredded coconut

Recipe says bake in 2 9 inch pans HA! It fills 3 9 inch pans; however I bought 10 inch pans just for this cake.

[Retrograde]

8. Leave off the frosting

and you'll omit a lot of calories. Cakes usually freeze well: I get into the mood to make lemon poppyseed cake every so often, but I cut them into slices and freeze them in 2-4 serving portions. Mr. Retrograde recently made a 9X13" pan of brownies recently. We took some to a gathering today, have had one small piece each for dessert the last two days, and have the rest in the fridge for later.

I've found that in many cake recipes you can use only 3/4 or 1/2 the sugar called for in the recipe - that will cut a lot of calories. IMHO, 4 cups of sugar to 8 oz cream cheese - which is about a cup - is way too much.

[spinbaby]

9. Darn it

Now I want carrot cake. Maybe I’ll make one next weekend when I have people over to help me eat it.