Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. margarine, softened; 1/2 c. sugar; 1 egg; 1/4 c. skim milk; 1/2 tsp. vanilla; 1/2 c. finely shredded carrots; 1 c. all-purpose flour; 1 1/4 tsp. baking powder; 1/4 tsp. ground cinnamon; 1/8 tsp. salt; dash of ground nutmeg; 2 tsp. sifted powdered sugar

Servings: persons

1/4 c. margarine, softened
1/2 c. sugar
1 egg
1/4 c. skim milk
1/2 tsp. vanilla
1/2 c. finely shredded carrots
1 c. all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. salt
dash of ground nutmeg
2 tsp. sifted powdered sugar

1
Cream margarine and sugar; beat in egg, milk and vanilla.
2
Stir in carrots.
3
Combine flour, baking powder, cinnamon, salt and nutmeg and add to carrot mixture.
4
Stir until blended.
5
Spray an 8 x 8 x 2-inch baking pan with nonstick spray coating.
6
Pour batter into pan and bake at 350u00b0 for 20 to 25 minutes (a toothpick inserted in center should come out clean).
7
Cool.
8
If desired, remove from pan after cooling 10 minutes.
9
Cool completely. Lightly sift powdered sugar evenly over a doily on top of cake; carefully remove doily to have a pretty design.

402

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1/4 c. margarine, softened, 1/2 c. sugar, 1 egg, 1/4 c. skim milk, and more.

Yes, 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.

Carrot Cake

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