Carrot Cake #1 Recipe

Name: Carrot Cake #1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. finely shredded raw carrots; 2 c. flour; 2 tsp. baking soda; 2 tsp. cinnamon; 1 tsp. nutmeg; 1/4 tsp. salt; 4 eggs; 2 c. sugar; 1 c. vegetable oil; 1 tsp. grated lemon or orange peel; 1 c. coarsely chopped pecans or walnuts; 2 tsp. vanilla; 8 oz. cream cheese, softened; 1 lb. confectioners sugar; 8 Tbsp. butter or margarine, softened; additional grated lemon or orange peel, if desired

Servings: persons

3 c. finely shredded raw carrots
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. salt
4 eggs
2 c. sugar
1 c. vegetable oil
1 tsp. grated lemon or orange peel
1 c. coarsely chopped pecans or walnuts
2 tsp. vanilla
8 oz. cream cheese, softened
1 lb. confectioners sugar
8 Tbsp. butter or margarine, softened
additional grated lemon or orange peel, if desired

1
Sift flour with soda, cinnamon, nutmeg and salt.
2
Beat eggs until very light, then gradually beat in sugar until mixture is fluffy.
3
Slowly add oil, beating to keep the mixture light.
4
Fold in the flour mixture with a spatula, then add carrots, vanilla, grated peel and nuts.
5
Spread in a greased and floured tube pan, two 9-inch round cake pans or one 9 x 13-inch baking pan.
6
Bake in preheated 350u00b0 oven for 45 to 60 minutes, until cake tests done. Cool in pan(s) for 10 minutes before removing from pan to cool completely.

2888

kcal

Calories

152

Fat

357

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 16 ingredients. The key ingredients include: 3 c. finely shredded raw carrots, 2 c. flour, 2 tsp. baking soda, 2 tsp. cinnamon, and more.

Yes, Carrot Cake #1 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.

Carrot Cake #1

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