Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable shortening liquid; 2 tablespoons granulated sugar replacement; 4 large eggs; 1/2 cup water; 2 cups flour, all-purpose; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon salt; 1/2 cup pecans chopped; 3 cups carrots grated

Servings: persons

1 cup vegetable shortening liquid
2 tablespoons granulated sugar replacement
4 large eggs
1/2 cup water
2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup pecans chopped
3 cups carrots grated

1
Beat shortening, sugar replacement and eggs until lemon colored.
2
Add water, flour, baking powder, ba king soda, cinnamon, nutmeg and salt, beating well.
3
Stir in pecans and carrots.
4
Pour into well-greased and floured 3-qt.
5
tube pan.
6
Bake at 350F (180C) for 30 to 40 minutes, or until done.
7
MICROWAVE: Cook on Medium for 15 to 17 minutes.
8
Allow to rest 5 minutes before removing from pan.

566

kcal

Calories

Fat

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 vegetable shortening liquid, 2 tablespoons granulated sugar replacement, 4 large eggs, 1/2 cup water, 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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