Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. sugar; 1 1/2 c. salad oil; 2 c. grated raw carrots (unpacked); 4 eggs, unbeaten; 1 tsp. vanilla; 1 tsp. cinnamon; 3 c. sifted flour; 3 tsp. baking powder; 2 tsp. baking soda; 1/2 tsp. salt; 1/2 c. nuts

Servings: persons

2 c. sugar
1 1/2 c. salad oil
2 c. grated raw carrots (unpacked)
4 eggs, unbeaten
1 tsp. vanilla
1 tsp. cinnamon
3 c. sifted flour
3 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1/2 c. nuts

1
Sift flour once; measure.
2
Add baking powder, soda, salt and cinnamon; sift together twice.
3
Combine sugar and oil in a mixing bowl.
4
Beat thoroughly.
5
Add carrots; blend well.
6
Add eggs one at a time and beat well after each addition.
7
Add vanilla; then add dry ingredients gradually.
8
Blend well.
9
Add nuts.
10
Pour into a 10-inch greased tube pan or a 9 x 13 x 2-inch pan.
11
Bake 1 hour and 15 minutes in a 350u00b0 oven.
12
Cool and frost.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. sugar, 1 1/2 c. salad oil, 2 c. grated raw carrots (unpacked), 4 eggs, unbeaten, 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

How did you like this recipe?

Frequently Asked Questions