Carrot Cake 2 Recipe

Name: Carrot Cake 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. unsifted flour; 2 tsp. baking soda; 2 tsp. baking powder; 2 tsp. cinnamon; 1 tsp. salt; 1 1/4 c. salad oil; 1 c. dark brown sugar; 1 c. granulated sugar; 4 eggs; 2 tsp. vanilla; 3 c. peeled, grated carrots; 1/2 c. chopped nuts; 1/2 c. raisins

Servings: persons

2 c. unsifted flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 1/4 c. salad oil
1 c. dark brown sugar
1 c. granulated sugar
4 eggs
2 tsp. vanilla
3 c. peeled, grated carrots
1/2 c. chopped nuts
1/2 c. raisins

1
Preheat oven to 350u00b0.
2
Grease a 10-inch tube pan; set aside. In medium bowl, combine flour and next 4 ingredients.
3
In large mixing bowl, beat oil and sugars until well mixed.
4
Add dry ingredients and continue mixing until well combined.
5
Fold in carrots, nuts and raisins.
6
Pour in prepared pan.
7
Bake for 60 minutes until toothpick comes out clean.
8
Cool on wire rack for 10 minutes before removing from pan.

1793

kcal

Calories

Fat

233

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: 2 c. unsifted flour, 2 tsp. baking soda, 2 tsp. baking powder, 2 tsp. cinnamon, and more.

Yes, Carrot Cake 2 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 2

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