Eva Rae'S Carrot Cake Recipe

Name: Eva Rae'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups canola oil; 2 cups sugar; 2 cups flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon baking soda; 2 teaspoons cinnamon; 4 large eggs; 1 teaspoon vanilla extract; 1 teaspoon burnt sugar; 3 cups carrots, grated; 1 cup pecans, chopped (optional)

Servings: persons

1 1/4 cups canola oil
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
4 large eggs
1 teaspoon vanilla extract
1 teaspoon burnt sugar
3 cups carrots, grated
1 cup pecans, chopped (optional)

1
**To make burnt sugar, cook sugar in a small skillet over medium heat until it carmelizes; pour immediately into batter.
2
Combine oil and sugar in a large mixing bowl.
3
Sift dry ingredients together in another bowl and add half to oil and sugar.
4
Add eggs, one at a time, alternating with the remaining dry ingredients.
5
Stir in carrots, flavorings and nuts.
6
Pour into a greased 9 x 13 pan.
7
Bake at 325u00b0F for approximately 1 hour.
8
Cool and frost.

1690

kcal

Calories

105

Fat

173

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 1/4 cups canola oil, 2 cups sugar, 2 cups flour, 2 teaspoons baking powder, and more.

Yes, Eva Rae'S 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.

Eva Rae'S Carrot Cake

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