Carrot cake Recipe

Name: Carrot cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 3/4 cup buttermilk; 3/4 cup vegetable oil; 1 1/2 cup white sugar; 2 tsp vanilla extract; 2 tsp ground cinnamon; 1/4 tsp salt; 2 cup all-purpose flour; 2 tsp baking soda; 2 cup shredded carrot; 1/2 cup flaked coconut; 1/2 cup chopped almond; 1 cup raisin

Servings: persons

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cup white sugar
2 tsp vanilla extract
2 tsp ground cinnamon
1/4 tsp salt
2 cup all-purpose flour
2 tsp baking soda
2 cup shredded carrot
1/2 cup flaked coconut
1/2 cup chopped almond
1 cup raisin

1
Preheat oven to 350F (175 degrees C).
2
Grease and flour an 8x12 inch pan.
3
In a medium bowl, sift together flour, baking soda, salt and cinnamon.
4
Set aside.
5
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla.
6
Mix well.
7
Add flour mixture and mix well.
8
In a medium bowl, combine shredded carrots, coconut, almonds and raisins.
9
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
10
Pour into prepared 8x12 inch pan, and bake at 350F (175 degrees C) for 1 hour.
11
Check with toothpick.
12
Allow to cool for at least 20 minutes before serving.

1555

kcal

Calories

103

Fat

143

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, 3/4 cup buttermilk, 3/4 cup vegetable oil, 1 1/2 cup white sugar, 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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