Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 cups sugar; 2 cups flower; 2 tsp. cinnamon; 1/2 tsp. salt; 1 tsp. baking soda; 1 1/2 cup Wesson Oil; 4 eggs; 3 cups grated Carrots; 1 cup chopped walnuts; Cream cheese Frosting:; 4 8oz. bars cream cheese (room temp); 1 stick butter (room temp); 1/2 tsp. vanilla; 2 cups powder sugar

Servings: persons

Cake:
2 cups sugar
2 cups flower
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cup Wesson Oil
4 eggs
3 cups grated Carrots
1 cup chopped walnuts
Cream cheese Frosting:
4 8oz. bars cream cheese (room temp)
1 stick butter (room temp)
1/2 tsp. vanilla
2 cups powder sugar

1
Preheat oven to 350.
2
In a large bowl mix dry ingrediants. Add oil and mix in. Beat in 1 egg at a time. Mix in carrots and walnuts.
3
Grease and lightly flour a 13x9 inch pan. Add batter and bake for 30 minutes or until toothpick inserted in middle of cake comes out clean.
4
Cool on wire rack and prepare frosting.
5
Frosting:
6
In a mixer cream cream cheese, butter and vanilla until light and fluffy. Slowly add powder sugar while mixer is running until incorporated. Frost cake when cooled.

2530

kcal

Calories

176

Fat

229

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 15 ingredients. The key ingredients include: Cake:, 2 cups sugar, 2 cups flower, 2 tsp. cinnamon, 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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