Mama Bell'S Carrot Cake Recipe

Name: Mama Bell'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups canola oil; 4 eggs, beaten; 2 cups sugar; 2 cups flour (plain); 2 teaspoons cinnamon; 1 teaspoon salt; 2 teaspoons baking soda; 2 cups carrots, grated; 1/2 cup nuts, chopped (I prefer pecans); frosting; 1 (8 ounce) package cream cheese; 4 tablespoons butter; 1 lb confectioners' sugar; 2 teaspoons vanilla

Servings: persons

1 1/2 cups canola oil
4 eggs, beaten
2 cups sugar
2 cups flour (plain)
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 cups carrots, grated
1/2 cup nuts, chopped (I prefer pecans)
frosting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 lb confectioners' sugar
2 teaspoons vanilla

1
Sift flour, cinnamon, salt & baking soda together. Set aside.
2
Mix oil & beaten eggs.
3
Stir in sugar.
4
Add flour, a small amount at a time.
5
Stir in carrots.
6
Stir in pecans.
7
Bake 50 minutes to 1 hour at 300u00b0 in 9X13 greased pan.
8
Frosting.
9
Soften cream cheese & butter
10
Mix cream cheese & butter with electric mixer.
11
Gradually add sugar.
12
add vanilla.
13
Frost cool cake.

2231

kcal

Calories

120

Fat

275

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 1/2 cups canola oil, 4 eggs, beaten, 2 cups sugar, 2 cups flour (plain), and more.

Yes, Mama Bell'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.

Mama Bell'S Carrot Cake

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