Carrot Cake I Recipe

Name: Carrot Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups grated carrots; 4 eggs; 1 1/4 cups vegetable oil; 2 cups white sugar; 2 cups sifted all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon ground nutmeg; 1 cup golden raisins; 1 1/4 cups confectioners' sugar; 1 (3 ounce) package cream cheese; 1 tablespoon light corn syrup; 1/2 teaspoon vanilla extract

Servings: persons

3 cups grated carrots
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup golden raisins
1 1/4 cups confectioners' sugar
1 (3 ounce) package cream cheese
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

1
Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
2
Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
3
Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
4
To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

1823

kcal

Calories

Fat

231

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: 3 cups grated carrots, 4 eggs, 1 1/4 cups vegetable oil, 2 cups white sugar, and more.

Yes, Carrot Cake I 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 I

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