Carrot Cake Ii Recipe

Name: Carrot Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb carrot, freshly grated; 4 large eggs; 2 cups sugar; 3 cups all-purpose flour; 1/2 teaspoon salt; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1/2 cup walnuts, chopped; 1 1/2 cups oil; 1 (8 ounce) package cream cheese; 1 (10 ounce) box sugar; 4 ounces unsalted butter; 2 teaspoons real vanilla

Servings: persons

1 lb carrot, freshly grated
4 large eggs
2 cups sugar
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 cup walnuts, chopped
1 1/2 cups oil
1 (8 ounce) package cream cheese
1 (10 ounce) box sugar
4 ounces unsalted butter
2 teaspoons real vanilla

1
Preheat oven to 325u00b0.
2
Add 1 egg at a time to the grated carrots until all 4 have been added.
3
Beat after each egg Add the oil and mix.
4
Then sift all of the dry ingredients together and add it to the oil, egg, and carrot mixture in 4 parts, beating after each addition.
5
Next, add the walnuts and mix well.
6
Pour into a greased/floured tube pan.
7
Bake for 1 hour at 325u00b0, or or when a tooth pick is inserted into the cake and it comes out clean.
8
FOR THE ICING: Soften butter and cheese. Blend well and then add the sugar and vanilla.
9
Beat until smooth and creamy.
10
Frost only after cake is cooled.

2197

kcal

Calories

142

Fat

213

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 lb carrot, freshly grated, 4 large eggs, 2 cups sugar, 3 cups all-purpose flour, and more.

Yes, Carrot Cake Ii 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 Ii

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