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: 3 c. all-purpose flour; 3 c. granulated sugar; 1 Tbsp. baking soda; 1 Tbsp. ground cinnamon; 1 tsp. salt; 1 1/2 c. corn oil; 4 large eggs; 1 Tbsp. vanilla; 1 1/2 c. canned walnuts, chopped; 1 can flaked coconut; 1 1/3 c. pureed, cooked carrots (1 lb.); 1 (15 1/2 oz.) can crushed pineapple in juice (drain)

Servings: persons

3 c. all-purpose flour
3 c. granulated sugar
1 Tbsp. baking soda
1 Tbsp. ground cinnamon
1 tsp. salt
1 1/2 c. corn oil
4 large eggs
1 Tbsp. vanilla
1 1/2 c. canned walnuts, chopped
1 can flaked coconut
1 1/3 c. pureed, cooked carrots (1 lb.)
1 (15 1/2 oz.) can crushed pineapple in juice (drain)

1
Heat oven to 350u00b0.
2
Grease three 9-inch layer cake pans.
3
Line bottoms with waxed paper.
4
Stir flour with sugar, baking soda, cinnamon and salt in a large mixing bowl.
5
Add oil, eggs and vanilla; beat well.
6
Fold in walnuts, coconut, carrots and pineapple.
7
Divide batter evenly in prepared pans.
8
Bake in middle of oven for 30 to 35 minutes until a pick comes out clean.

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.

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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: 3 c. all-purpose flour, 3 c. granulated sugar, 1 Tbsp. baking soda, 1 Tbsp. ground cinnamon, 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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