Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. currants; 4 or 5 carrots, peeled and grated to make 3 c.; 1 1/4 c. canola oil; 1 c. brown sugar; 1 c. granulated sugar; 4 eggs; 2 c. all-purpose flour; 2 tsp. baking powder; 2 tsp. baking soda; 1 Tbsp. cinnamon; 1 tsp. grated nutmeg; 1 tsp. cloves; 1 c. walnuts, chopped; 1 tsp. vanilla essence

Servings: persons

1/2 c. currants
4 or 5 carrots, peeled and grated to make 3 c.
1 1/4 c. canola oil
1 c. brown sugar
1 c. granulated sugar
4 eggs
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. grated nutmeg
1 tsp. cloves
1 c. walnuts, chopped
1 tsp. vanilla essence

1
In a large bowl beat oil and sugars; add eggs and beat until well blended.
2
In a separate bowl sift together the flour, baking powder, soda and spices.
3
Stir into egg mixture, then add carrots, currants and walnuts; beat well.
4
Finally add the vanilla.
5
Mix well.
6
Pour batter into two greased and floured baking pans or one 8 x 12-inch greased and floured rectangular pan.
7
Bake for about one hour at 350u00b0.
8
If making cupcakes, fill cups only half-full and bake for only 30 minutes.
9
Frost with Cream Cheese Frosting.

2152

kcal

Calories

125

Fat

234

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 14 ingredients. The key ingredients include: 1/2 c. currants, 4 or 5 carrots, peeled and grated to make 3 c., 1 1/4 c. canola oil, 1 c. brown sugar, 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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