Carrot Cake – 2 Pans Recipe

Name: Carrot Cake – 2 Pans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2-3/4 cups Sugar; 1 cup Vegetable Oil; 4 whole Eggs; 3-1/2 cups Flour; 1 teaspoon Salt; 2 teaspoons Baking Powder; 1-1/2 teaspoon Baking Soda; 1-1/2 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1 cup Milk; 4 cups Shredded Carrots (about 4-5 Large Carrots); FOR THE ICING:; 1 block (8 Oz. Size) Cream Cheese, Softened; 1/4 cups Butter, Softened; 2 teaspoons Vanilla; 1 pound Powdered Sugar

Servings: persons

FOR THE CAKE:
2-3/4 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
3-1/2 cups Flour
1 teaspoon Salt
2 teaspoons Baking Powder
1-1/2 teaspoon Baking Soda
1-1/2 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1 cup Milk
4 cups Shredded Carrots (about 4-5 Large Carrots)
FOR THE ICING:
1 block (8 Oz. Size) Cream Cheese, Softened
1/4 cups Butter, Softened
2 teaspoons Vanilla
1 pound Powdered Sugar

1
For the cakes:
2
Preheat oven to 340 F.
3
In a large mixing bowl, mix together the sugar, oil and eggs.
4
In another bowl, stir together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Add this into the mixing bowl along with the milk and carrots. Mix well.
5
Pour into 2 greased and floured pans: a 13x18 (cookie sheet) pan and a 9x13 pan, or two 9x13 pans if you like taller cakes. Bake for 30-35 minutes or until until done.
6
Cool and ice with cream cheese icing.
7
For the icing:
8
Beat together the softened cream cheese and butter. Add the vanilla and powdered sugar and mix until combined and fluffy.

1973

kcal

Calories

Fat

271

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 17 ingredients. The key ingredients include: FOR THE CAKE:, 2-3/4 cups Sugar, 1 cup Vegetable Oil, 4 whole Eggs, and more.

Yes, Carrot Cake – 2 Pans 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 Pans

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