Easy Carrot Cake Recipe

Name: Easy Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 1 egg; 1 tsp. vanilla; 1/2 c. oil; 2 jars (4 1/2 oz.) strained carrot baby food; 1/2 tsp. baking soda; 1 tsp. baking powder; 1/2 tsp. cinnamon; 1/8 tsp. nutmeg; 1 1/2 c. all-purpose flour; 1/2 c. chopped nuts; 1/2 c. chopped golden raisins (optional)

Servings: persons

1 c. sugar
1 egg
1 tsp. vanilla
1/2 c. oil
2 jars (4 1/2 oz.) strained carrot baby food
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 1/2 c. all-purpose flour
1/2 c. chopped nuts
1/2 c. chopped golden raisins (optional)

1
Mix sugar, egg, vanilla, oil and baby food.
2
Blend well.
3
Add baking soda, baking powder, cinnamon, nutmeg and flour.
4
Mix thoroughly.
5
Fold in nuts and raisins.
6
Pour into well-greased 9 x 5-inch loaf pan.
7
Bake at 350u00b0 for 60 to 70 minutes.
8
Cool cake in pan for 10 minutes.
9
Place on rack to cool.
10
Do not slice until next day, otherwise cake will crumble.
11
Keep refrigerated.
12
Better a few days old.

888

kcal

Calories

Fat

135

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 12 ingredients. The key ingredients include: 1 c. sugar, 1 egg, 1 tsp. vanilla, 1/2 c. oil, and more.

Yes, Easy 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.

Easy Carrot Cake

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