Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 cup vegetable oil; 2 cups granulated sugar; 4 eggs; 3 cups carrots, shredded; 2 cups flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; 1 tsp salt; Icing:; 1 pkg (8oz) cream cheese; 1 cup powdered sugar (or more, depending on how thick you prefer the icing); 2 tsp vanilla

Servings: persons

Cake:
1 cup vegetable oil
2 cups granulated sugar
4 eggs
3 cups carrots, shredded
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
Icing:
1 pkg (8oz) cream cheese
1 cup powdered sugar (or more, depending on how thick you prefer the icing)
2 tsp vanilla

1
Heat oven to 350 degrees farenheit. Grease and flour 9x13 cake pan. In medium bowl, blend oil, sugar, eggs with a whisk. Fold in shredded carrots. In a separate bowl, mix well flour, baking soda, cinnamon and salt. Pour wet ingredients into dry ingredients and mix until completely blended.
2
Pour all ingredients in 9x13 pan and bake for 45 minutes or until center springs back when pressed lightly.
3
Meanwhile, blend all ingredients for icing, adding more powdered sugar to produce your desired consistency. (I often make a double recipe because I prefer thicker icing with this cake)
4
When cake is cooked. Cool it completely on a cooling rack before spreading icing liberally over the top of the cake. Cut and serve. Easily serves 24 generous portions.

1652

kcal

Calories

Fat

199

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 14 ingredients. The key ingredients include: Cake:, 1 cup vegetable oil, 2 cups granulated sugar, 4 eggs, 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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