Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. flour; 1 tsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. soda; 3 eggs; 1 c. salad oil; 1 1/2 c. sugar; 1 tsp. allspice; 1 tsp. nutmeg; 1/2 tsp. salt; 2 c. grated carrot; 1 c. chopped nuts; 1 small pkg. cream cheese; 1/2 box confectioners sugar; 1/2 stick butter; 1 tsp. vanilla

Servings: persons

1 1/2 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. soda
3 eggs
1 c. salad oil
1 1/2 c. sugar
1 tsp. allspice
1 tsp. nutmeg
1/2 tsp. salt
2 c. grated carrot
1 c. chopped nuts
1 small pkg. cream cheese
1/2 box confectioners sugar
1/2 stick butter
1 tsp. vanilla

1
Sift
2
the flour and all dry ingredients together into a large bowl.
3
Separate yolks and whites from eggs.
4
Add yolks, grated carrots, nuts and salad oil to dry ingredients, mixing well
5
with beaters.
6
Mixture
7
will
8
be very thick.
9
Fold in 3 beaten egg whites.
10
Pour into greased tube cake pan.
11
Bake for 50
12
minutes in a 350u00b0 oven.
13
Frost with cream cheese frosting. Decorate with pecans.

1572

kcal

Calories

Fat

186

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 16 ingredients. The key ingredients include: 1 1/2 c. flour, 1 tsp. baking powder, 1 tsp. cinnamon, 1/2 tsp. soda, 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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