Aunt Nancy'S Carrot Cake Recipe

Name: Aunt Nancy'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 2 cups sugar; 3 eggs; 3 cups grated carrots; 1 1/2 cups cooking oil; 2 cups flour; 3 teaspoons baking soda; 3 teaspoons cinnamon; 1 teaspoon salt; 1 cup chopped nuts (if not using nuts, use about 1 more cup grated carrots); For the icing; 3 cups powdered sugar; 1/4 cup butter, softened; 8 ounces cream cheese, softened; 2 teaspoons vanilla

Servings: persons

For the cake
2 cups sugar
3 eggs
3 cups grated carrots
1 1/2 cups cooking oil
2 cups flour
3 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon salt
1 cup chopped nuts (if not using nuts, use about 1 more cup grated carrots)
For the icing
3 cups powdered sugar
1/4 cup butter, softened
8 ounces cream cheese, softened
2 teaspoons vanilla

1
Preheat oven to 350u00b0.
2
Combine eggs and sugar in a large mixing bowl and beat well.
3
Add remaining cake ingredients except the nuts and mix well.
4
Fold in nuts.
5
Grease and flour a 9x13 or Bundt pan.
6
Pour cake mixture into pan and bake for 45 minutes or until done.
7
Combine powdered sugar, butter, cream cheese and vanilla in mixing bowl and beat until creamy.
8
Spread over cooled cake.

2242

kcal

Calories

129

Fat

260

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 15 ingredients. The key ingredients include: For the cake, 2 cups sugar, 3 eggs, 3 cups grated carrots, and more.

Yes, Aunt Nancy'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 Nancy'S Carrot Cake

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