Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 1/4 c. sugar; 4 eggs, separated; 2 1/2 c. sifted flour; 1 1/2 c. grated raw carrots; 1 c. salad oil; 7 Tbsp. hot water; 1 tsp. each: cinnamon, nutmeg and cloves; 1 c. chopped pecans; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt

Servings: persons

2 1/4 c. sugar
4 eggs, separated
2 1/2 c. sifted flour
1 1/2 c. grated raw carrots
1 c. salad oil
7 Tbsp. hot water
1 tsp. each: cinnamon, nutmeg and cloves
1 c. chopped pecans
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1
Preheat oven to 350u00b0.
2
Sift together flour, baking powder, soda, salt and spices in large bowl.
3
Set aside.
4
Combine salad oil, sugar, egg yolks and hot water in bowl.
5
Mix well.
6
Add chopped pecans.
7
Pour the contents of this bowl over dry ingredients and mix well.
8
Stir in grated carrots.
9
Fold in separately beaten egg whites.
10
Turn batter into a well-greased and lightly floured loaf or angel food pan .
11
Bake for 1 hour and 10 minutes.
12
Cool and serve with hard sauce, if desired, or sprinkle with powdered sugar.
13
Will keep well if wrapped in foil and refrigerated.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 1/4 c. sugar, 4 eggs, separated, 2 1/2 c. sifted flour, 1 1/2 c. grated raw 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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