Beth'S Carrot Cake Recipe

Name: Beth'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups vegetable oil; 8 large eggs; 4 cups sugar; 1 tablespoon vanilla; 4 cups flour; 1 teaspoon nutmeg; 2 tablespoons cinnamon; 1 tablespoon baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 5 cups carrots (fine grated); 2 (8 ounce) cans crushed pineapple; 3 cups chopped walnuts (optional)

Servings: persons

3 cups vegetable oil
8 large eggs
4 cups sugar
1 tablespoon vanilla
4 cups flour
1 teaspoon nutmeg
2 tablespoons cinnamon
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
5 cups carrots (fine grated)
2 (8 ounce) cans crushed pineapple
3 cups chopped walnuts (optional)

1
["Mix vegetable oil, eggs and vanilla in a bowl; set aside.", "Place sugar, flour, nutmeg, cinnamon, baking powder, soda and salt in large bowl.", "Mix wet ingredients into dry till well blended.", "Fold in carrots, pinapple and nuts.", "Bake times are approximate (insert knife in center, cake is done when comes out clean).", "Spring Form pan: 60-70 minutes.", "Tube/Bundt pan: 50-60 minutes.", "Loaf pan: 40-50 minutes.", "8"" cake pans: 30-35 minutes.", "Again, this recipe makes several of the above. I usually make a two layer cake then maybe a loaf or mini loafs. I imagine you could make some nice muffins or sheet cake as well but I am not sure of the cook times. Top with your favorite cream cheese frosting or eat plain."]

3843

kcal

Calories

258

Fat

350

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: 3 cups vegetable oil, 8 large eggs, 4 cups sugar, 1 tablespoon vanilla, and more.

Yes, Beth'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.

Beth'S Carrot Cake

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