Kathy'S Carrot Cake Recipe

Name: Kathy'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 1/2 cups oil; 2 cups sugar; 2 cups flour; 2 teaspoons baking soda; 3 teaspoons cinnamon; 1 teaspoon salt; 3 cups grated carrots (don't skimp); 1 cup chopped walnuts; 3 ounces cream cheese (room temp.); 2 cups powdered sugar; 1/4 cup butter (room temp.); 1 teaspoon vanilla

Servings: persons

4 eggs
1 1/2 cups oil
2 cups sugar
2 cups flour
2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon salt
3 cups grated carrots (don't skimp)
1 cup chopped walnuts
3 ounces cream cheese (room temp.)
2 cups powdered sugar
1/4 cup butter (room temp.)
1 teaspoon vanilla

1
In large bowl beat the eggs, oil and sugar.
2
Add flour, baking soda, cinnamon,salt and mix well.
3
Add grated carrots and walnuts, mix well, pour into a 13x9x2 inch pan that has been greased and floured.
4
Bake at 350 degrees for approx.
5
50 minutes.
6
Do not over bake.
7
Cool completely.
8
Frost.
9
Cream Cheese Frosting: In small bowl: cream cheese, powdered sugar, butter and vanilla.
10
Beat until smooth, frost.

2229

kcal

Calories

138

Fat

233

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 13 ingredients. The key ingredients include: 4 eggs, 1 1/2 cups oil, 2 cups sugar, 2 cups flour, and more.

Yes, Kathy'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.

Kathy'S Carrot Cake

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