Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. shredded carrots; 4 large eggs; 2 c. all-purpose flour; 1 c. vegetable oil; 2 c. granulated sugar; 1 tsp. baking soda; 2 tsp. ground cinnamon; 2 tsp. baking powder; 1 tsp. salt; 2 tsp. vanilla; 1 small can crushed drained pineapple; 1 lb. box confectioners sugar; 1/4 c. softened butter; 1 (8 oz.) pkg. cream cheese; 2 tsp. vanilla

Servings: persons

2 c. shredded carrots
4 large eggs
2 c. all-purpose flour
1 c. vegetable oil
2 c. granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
1 small can crushed drained pineapple
1 lb. box confectioners sugar
1/4 c. softened butter
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla

1
Beat eggs and sugar until light.
2
Add oil and vanilla and mix well.
3
Sift together dry ingredients and add to creamed mixture. Add pineapple, carrots and 1 cup chopped nuts (optional) and mix well.
4
Pour into greased and floured tube pan.
5
Bake at 350u00b0 for 50 to 60 minutes.
6
Mix together confectioners sugar, butter, cream cheese and vanilla.
7
Spread on cake when cool.

2286

kcal

Calories

Fat

345

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 15 ingredients. The key ingredients include: 2 c. shredded carrots, 4 large eggs, 2 c. all-purpose flour, 1 c. vegetable oil, 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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