Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1 ½ cups vegetable oil; 4 eggs; 2 teaspoons vanilla; 2 cups flour; 2 teaspoons baking soda; 1 teaspoon salt; 3 teaspoons cinnamon; 3 cups grated carrots (peeled); ½ cup butter (softened to room temp); 1 lb powdered sugar; 8 ounces cream cheese (softened to room temp); 1 cup chopped nuts (I use pecans)

Servings: persons

2 cups sugar
1 ½ cups vegetable oil
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
3 cups grated carrots (peeled)
½ cup butter (softened to room temp)
1 lb powdered sugar
8 ounces cream cheese (softened to room temp)
1 cup chopped nuts (I use pecans)

1
Cake: Combine sugar, oil, eggs, and vanilla in large bowl.
2
In medium bowl combine flour, baking soda, salt, and cinnamon.
3
Mix with fork and slowly add this mixture to sugar/oil mix.
4
Mix in carrots by hand.
5
Bake in greased/floured pan or line with wax paper at 350 for approximately (40 min = 2 round pans or 30 min = 3 round pans) Note: this can also be made in 13x9 pan, but I didn't keep track of my bake time.
6
Cream Cheese Frosting: With mixer on low combine cream cheese and butter (softened to room temp) and slowly add 1- 1 lb box of Domino powdered sugar.
7
Increase mixer speed if needed.
8
Add nuts after mixture is frosting-like consistency and hand mix or use mixer.
9
Spread on each layer of cake after cake is cooled.

2470

kcal

Calories

143

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups sugar, 1 ½ cups vegetable oil, 4 eggs, 2 teaspoons vanilla, 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

How did you like this recipe?

Frequently Asked Questions