Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons cinnamon; 4 eggs; 2 1/2 cups sugar; 1 1/2 cups vegetable oil; 1 teaspoon vanilla extract; 2 large carrots, grated; 1 (15 1/4-oz.) can crushed pineapple, drained; 1 1/2 cup chopped nuts; Frosting:; 2 (8-oz.) pkgs. cream cheese, softened; 1/2 cup butter; 2 (16-oz.) pkgs. powdered sugar, sifted; 2 teaspoons vanilla extract; 1 cup chopped nuts

Servings: persons

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 eggs
2 1/2 cups sugar
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
2 large carrots, grated
1 (15 1/4-oz.) can crushed pineapple, drained
1 1/2 cup chopped nuts
Frosting:
2 (8-oz.) pkgs. cream cheese, softened
1/2 cup butter
2 (16-oz.) pkgs. powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped nuts

1
["Stir together first 5 ingredients in a medium bowl. Beat eggs and next 3 ingredients in a large mixing bowl at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots, pineapple and nuts.", "Pour batter into 3 greased and floured 9"" round cake pans. Bake at 350u00b0 for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.", "Frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla and nuts. Makes 6 3/4 cups.", "Spread frosting between layers and on top and sides of cake."]

2370

kcal

Calories

141

Fat

259

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 18 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon salt, 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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