Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups self-rising flour; 2 tsp ground cinnamon; 1 cup packed light brown sugar; 2 1/2 cups grated carrots; 1 cup vegetable oil; 3 None eggs, beaten; 1 1/2 pkg (12 oz) cream cheese, softened; 1 cup powdered sugar; 1/2 tbsp lemon juice; None None Orange and green food color, to tint

Servings: persons

2 1/2 cups self-rising flour
2 tsp ground cinnamon
1 cup packed light brown sugar
2 1/2 cups grated carrots
1 cup vegetable oil
3 None eggs, beaten
1 1/2 pkg (12 oz) cream cheese, softened
1 cup powdered sugar
1/2 tbsp lemon juice
None None Orange and green food color, to tint

1
Preheat the oven to 350u00b0F. Grease and flour an 8 inch square baking pan.
2
Mix the flour, cinnamon and brown sugar in a large bowl. Add the carrots, oil and eggs and mix well. Pour into the prepared pan.
3
Bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack.
4
For the frosting, beat the cream cheese, powdered sugar and lemon juice until smooth. Reserve 1/2 cup of the frosting. Spread remaining frosting on the cooled cake. Cut cake into squares. Tint half the reserved frosting orange; tint the other half green. Place orange frosting in a small piping bag fitted with a small plain tip. Pipe carrots in the center of each piece of cake. Place green frosting in a small piping bag fitted with a small plain tip. Pipe tops on the carrots.

1560

kcal

Calories

Fat

162

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 10 ingredients. The key ingredients include: 2 1/2 cups self-rising flour, 2 tsp ground cinnamon, 1 cup packed light brown sugar, 2 1/2 cups grated carrots, 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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