Carrot Cake With Cream Cheese Frosting Recipe

Name: Carrot Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups vegetable oil; 2 cups granulated sugar; 4 eggs; 2 cups flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; ½ teaspoon baking soda; ½ teaspoon salt; 2 cups grated carrots; 1 teaspoon vanilla; 1 cup butter or 1 cup margarine, softened; 1 teaspoon vanilla; 1 lb icing sugar; 8 ounces softened cream cheese

Servings: persons

1 ½ cups vegetable oil
2 cups granulated sugar
4 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 cups grated carrots
1 teaspoon vanilla
1 cup butter or 1 cup margarine, softened
1 teaspoon vanilla
1 lb icing sugar
8 ounces softened cream cheese

1
Beat oil and granulated sugar approximately 2 minutes.
2
Add eggs one at a time and beat inches.
3
Beat in sifted flour, baking powder, cinnamon, baking soda and salt.
4
Fold in carrots and vanilla.
5
Bake at 350 for 40-45 minutes in 9x13-inch pan until tester comes out clean.
6
Use an ungreased pan.
7
For frosting: Mix the ingredients with an electric mixer and then smooth over cooled cake.

2646

kcal

Calories

166

Fat

277

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 ½ cups vegetable oil, 2 cups granulated sugar, 4 eggs, 2 cups flour, and more.

Yes, Carrot Cake With Cream Cheese Frosting 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 With Cream Cheese Frosting

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