Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Sugar; 1 cup Canola Oil; 4 whole Eggs; 2 cups Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 2 teaspoons Ground Cinnamon; 2 cups Carrots, Shredded; _____; FOR THE FROSTING:; 1/2 cups Butter, Softened; 8 ounces, weight Cream Cheese, Softened; 1 Tablespoon Vanilla Extract; 3-1/2 cups Powdered Sugar; 1 cup Pecans, Chopped

Servings: persons

FOR THE CAKE:
2 cups Sugar
1 cup Canola Oil
4 whole Eggs
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
2 teaspoons Ground Cinnamon
2 cups Carrots, Shredded
_____
FOR THE FROSTING:
1/2 cups Butter, Softened
8 ounces, weight Cream Cheese, Softened
1 Tablespoon Vanilla Extract
3-1/2 cups Powdered Sugar
1 cup Pecans, Chopped

1
Mix sugar, oil and eggs thoroughly. Add flour, baking soda, baking powder, and cinnamon until completely combined. Add in carrots.
2
Preheat oven to 350 degrees F. Into two well greased and floured 9 inch cake pans, pour batter. Bake for 30 minutes. Remove from oven, flip out of pans onto cooling rack. While cooling, make frosting.
3
For the frosting: Beat butter and cream cheese until fluffy (about 3 minutes). Beat in vanilla and powdered sugar until completely mixed. Fold in pecans.
4
Frost cooled cakes - on your serving tray, place one of your cakes, flat side up. Frost the top of that, then place the other cake on top, flat side down. Then frost the top and sides of the assembled cake. I used Wilton's candy coating to make the decorations, however you could use the cream cheese frosting and tint it prior to adding in pecans. It's up to you! Enjoy!

2222

kcal

Calories

133

Fat

243

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 16 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Sugar, 1 cup Canola Oil, 4 whole 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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