Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 ½ cups sugar; 1 cup vegetable oil; 3 cups grated carrots; 2 ½ cups plain flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 ½ teaspoons ground cinnamon; 1 teaspoon salt; ½ cup pecan nuts, roughly chopped; 1 ½ cups icing sugar; 2 tablespoons lemon juice; ½ cup desiccated coconut

Servings: persons

3 eggs
1 ½ cups sugar
1 cup vegetable oil
3 cups grated carrots
2 ½ cups plain flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
½ cup pecan nuts, roughly chopped
1 ½ cups icing sugar
2 tablespoons lemon juice
½ cup desiccated coconut

1
Preheat the oven to 375F.
2
Beat the eggs and slowly add the sugar, beating continuously.
3
Stir in the oil and then the carrots.
4
Sieve together the flour, baking soda, cinnamon and salt.
5
Add the flour mixture to the carrot mixture.
6
Add the pecan nuts and mix well.
7
Place mixture in a greased baking tin (23 cm diameter) and bake for 60-70 minutes or until done.
8
Allow to cool for a few minutes before turning out onto a cooling rack.
9
Meanwhile, mix the icing sugar with the lemon juice and 1/4 cup coconut.
10
Spread the mixture over the cooled carrot cake.
11
Roast the remaining coconut for a few minutes in the oven until slightly coloured.
12
Sprinkle over cake.
13
Enjoy.

1665

kcal

Calories

Fat

203

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 13 ingredients. The key ingredients include: 3 eggs, 1 ½ cups sugar, 1 cup vegetable oil, 3 cups grated 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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