Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. raw carrots, grated; 1 c. chopped dates; 1/2 c. chopped nutmeats; 4 eggs, beaten; 1 1/2 c. Wesson oil; 2 tsp. baking powder; 2 tsp. cinnamon; 1/2 tsp. salt; 2 c. sugar; 3 c. flour; 2 tsp. soda; 1 tsp. cloves, ground

Servings: persons

1 lb. raw carrots, grated
1 c. chopped dates
1/2 c. chopped nutmeats
4 eggs, beaten
1 1/2 c. Wesson oil
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
3 c. flour
2 tsp. soda
1 tsp. cloves, ground

1
Beat eggs; add sugar and cream together.
2
Add Wesson oil and mix.
3
Sift all dry ingredients together and mix with eggs and sugar.
4
Add the chopped dates and nuts; last of all add the grated carrots.
5
Mix well together.
6
Pour batter into a greased angel food cake pan and bake 1 hour in a 350u00b0 oven.
7
Let cool in pan upside down.
8
Cake can be served with or without your favorite frosting.
9
You may also use whipped cream or a vanilla sauce instead of frosting.

2113

kcal

Calories

102

Fat

272

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 lb. raw carrots, grated, 1 c. chopped dates, 1/2 c. chopped nutmeats, 4 eggs, beaten, 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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