Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups unbleached all-purpose flour; 3 cups granulated sugar; 1 teaspoon salt; 1 tablespoon baking soda; 1 tablespoon ground cinnamon; 1 1/2 cups corn oil; 4 large eggs; 1 tablespoon vanilla extract; 1 1/2 cups walnuts, chopped; 1 1/2 cups shredded coconut; 1 1/3 cups carrots, cooked, pureed; 3/4 cup crushed pineapple, drained; cream cheese frosting

Servings: persons

3 cups unbleached all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups corn oil
4 large eggs
1 tablespoon vanilla extract
1 1/2 cups walnuts, chopped
1 1/2 cups shredded coconut
1 1/3 cups carrots, cooked, pureed
3/4 cup crushed pineapple, drained
cream cheese frosting

1
Preheat Oven to 350 degrees.
2
Grease and flour Two 9 inch cake pans.
3
Sift the dry ingredients into a bowl.
4
In a seperate bowl cream the eggs, oil and vanilla.
5
Add the wet ingredients to the dry and mix well, then fold in the walnuts, coconut, carrots and pineapple.
6
Pour into cake pans and cook on center rack for 50 minutes, until edges are pulling back a bit and a toothpick check in center comes out clean.
7
Place on rack until completely cool (can take a couple hours) then frost with Cream Cheese Frosting.
8
(Alternatively this can be cooked in a square or rectangle pan, frosted and served directly from pan instead of as a 2 layer cake).
9
(I estimated the Prep time assuming one has pre-cooked, cooled and pureed the carrots - I cut in 1 inch sections, steam until well cooked, cool then simply mash by hand).

1491

kcal

Calories

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 13 ingredients. The key ingredients include: 3 cups unbleached all-purpose flour, 3 cups granulated sugar, 1 teaspoon salt, 1 tablespoon baking soda, 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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