Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup oil; 1 cup brown sugar; 4 eggs; 3 cups grated carrots; 1 teaspoon vanilla; 2 cups whole wheat flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 2 teaspoons cinnamon; 1 teaspoon salt; ½ cup chopped nuts (optional); ½ cup raisins (optional)

Servings: persons

1 cup oil
1 cup brown sugar
4 eggs
3 cups grated carrots
1 teaspoon vanilla
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
½ cup chopped nuts (optional)
½ cup raisins (optional)

1
Preheat oven to 350.
2
Grease and flour two 8 inch round cake pans.
3
Beat oil and brown sugar, add eggs one at a time and beat until fluffy.
4
Add carrots and vanilla.
5
Stir.
6
Combine dry ingredients in separate bowl, stir with wire whisk to sift.
7
Add dry ingredients to carrot mixture.
8
Stir just until incorporated.
9
Pour into prepared pans, dividing equally between the two.
10
Bake side by side on same rack in preheated oven.
11
45 minutes or until toothpick comes out almost clean.
12
Cool on racks.
13
Frost with cream cheese icing or white icing of your choice.

1172

kcal

Calories

Fat

119

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 cup oil, 1 cup brown sugar, 4 eggs, 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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