Aunt Mil's Carrot Cake Recipe

Name: Aunt Mil's Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 4 eggs; 1 ½ cups oil; 2 cups flour; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons cinnamon; 3 cups grated raw carrots; ¾ cup chopped nuts; ¼ cup margarine; 3 ounces cream cheese; 1 teaspoon vanilla; powdered sugar

Servings: persons

2 cups sugar
4 eggs
1 ½ cups oil
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
3 cups grated raw carrots
¾ cup chopped nuts
¼ cup margarine
3 ounces cream cheese
1 teaspoon vanilla
powdered sugar

1
Grate carrots and chop nuts.
2
Mix together sugar, eggs, and oil at a low speed until thoroughly blended.
3
Add dry ingredients, then fold in carrots and nuts.
4
Bake in two greased and floured loaf pans (or one deep bundt pan).
5
Bake at 325 degrees F for 1 hour and 10 minutes.
6
For icing, blend together margarine, cream cheese, and vanilla, slowly adding powerded sugar until the mixture reaches desired consistency Ice when the cake is cooled.

1700

kcal

Calories

108

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups sugar, 4 eggs, 1 ½ cups oil, 2 cups flour, and more.

Yes, Aunt Mil's Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aunt Mil's Carrot Cake

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