Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Sugar; 1-1/4 cup Oil; 4 whole Eggs; 1 teaspoon Vanilla; 2 cups Crushed Pineapple; 1/2 cups Coconut; 1/2 Tablespoons Plus 1/2 Teaspoon Baking Soda; 1/8 cups Water; 3 cups Flour; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1 cup Nuts; 2 cups Grated Carrots; 2 Tablespoons Grated Orange Peel (optional)

Servings: persons

2 cups Sugar
1-1/4 cup Oil
4 whole Eggs
1 teaspoon Vanilla
2 cups Crushed Pineapple
1/2 cups Coconut
1/2 Tablespoons Plus 1/2 Teaspoon Baking Soda
1/8 cups Water
3 cups Flour
1/2 teaspoons Salt
1 teaspoon Cinnamon
1 cup Nuts
2 cups Grated Carrots
2 Tablespoons Grated Orange Peel (optional)

1
Preheat oven to 350 degrees.
2
Mix together the sugar and oil. Add the eggs, vanilla, pineapple, and coconut. In a separate bowl, mix baking soda with 1/8 cup water. Mix in flour, salt, cinnamon and nuts. Add carrots and orange peel.
3
The batter fits in a regular-sized cake pan or two 8 to 9-inch round pans. (Or 2 cupcake pans.)
4
Bake for 30-40 minutes or till a toothpick comes out clean.
5
This cake is really good with cream cheese frosting!

1198

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: 2 cups Sugar, 1-1/4 cup Oil, 4 whole Eggs, 1 teaspoon Vanilla, 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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