Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. salad oil; 3 c. all-purpose flour; 2 c. sugar; 2 tsp. baking powder; 1 tsp. baking soda; 2 tsp. cinnamon; 1 tsp. vanilla; 4 eggs; 3 c. grated, raw carrots (chop in Oscar); 1 (8 oz.) can crushed pineapple, drained; 1 c. finely chopped nuts; 1 tsp. vanilla

Servings: persons

1 1/4 c. salad oil
3 c. all-purpose flour
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
4 eggs
3 c. grated, raw carrots (chop in Oscar)
1 (8 oz.) can crushed pineapple, drained
1 c. finely chopped nuts
1 tsp. vanilla

1
Sift the flour with baking powder, soda and cinnamon.
2
Combine oil and sugar; mix well.
3
Add sifted dry ingredients half at a time to oil-sugar mixture.
4
Add eggs, alternating with dry ingredients; mix well.
5
Add carrots and pineapple.
6
Stir in nuts and vanilla.
7
Pour batter into a 9 x 13-inch oblong pan, lightly oiled.
8
Bake at 325u00b0 for 1 hour and 10 minutes.
9
Frost when cool.

2028

kcal

Calories

Fat

283

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 1/4 c. salad oil, 3 c. all-purpose flour, 2 c. sugar, 2 tsp. baking powder, 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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