Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups (350 ml) Wesson oil; 2 cups (475 ml) sugar; 2 cups (475 ml) self-rising flour; 4 eggs; 3 cups (700 ml) grated carrots; 1 tsp (5 ml). cinnamon; 1 tsp (5 ml). vanilla; 1 lb (.5 kg). confectioners' sugar; 1 stick margarine, softened; 1 (8 oz (224 grm).) cream cheese, room temperature; 1 tsp (5 ml). vanilla; 1 cup (225 ml) chopped pecans (stirred into batter, or sprinkled on top after frosting)

Servings: persons

1-1/2 cups (350 ml) Wesson oil
2 cups (475 ml) sugar
2 cups (475 ml) self-rising flour
4 eggs
3 cups (700 ml) grated carrots
1 tsp (5 ml). cinnamon
1 tsp (5 ml). vanilla
1 lb (.5 kg). confectioners' sugar
1 stick margarine, softened
1 (8 oz (224 grm).) cream cheese, room temperature
1 tsp (5 ml). vanilla
1 cup (225 ml) chopped pecans (stirred into batter, or sprinkled on top after frosting)

1
Preheat oven at 350 degrees (175 C.).
2
In a large bowl, combine all cake ingredients and beat on medium speed about 3 minutes.
3
Make sure that all ingredients are mixed well.
4
Grease and flour 2 (9 inch) cake pans or one bunt pan.
5
Divide batter evenly between pans and bake for approximately 1 hour (1 1/2 hours at 350 degrees (175 C.) for bunt pan), or until toothpick inserted in center comes out clean.
6
Cool in pans for 10 minutes (15 minutes for bunt pan) then turn out the cakes and cool on a wire rack.
7
Mix all frosting ingredients except nuts, very well on medium speed until creamy.
8
Nuts may be stirred in or sprinkled on.
9
Frost cakes.

1766

kcal

Calories

Fat

284

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 12 ingredients. The key ingredients include: 1-1/2 cups (350 ml) Wesson oil, 2 cups (475 ml) sugar, 2 cups (475 ml) self-rising flour, 4 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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