Mama Dip'S Carrot Cake Recipe

Name: Mama Dip'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups self-rising flour; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 2 cups sugar; 1 cup vegetable oil; 4 large eggs; 3 cups grated carrots; 1 1/2 cups chopped walnuts, toasted and divided; 2 (8 ounce) packages cream cheese, softened; 1/2 cup butter, softened; 1 (16 ounce) box powdered sugar; 1 teaspoon vanilla extract

Servings: persons

2 1/4 cups self-rising flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 cups sugar
1 cup vegetable oil
4 large eggs
3 cups grated carrots
1 1/2 cups chopped walnuts, toasted and divided
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract

1
["Cake:", "Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9"" round ake pans with parchment or waxed paper; lightly grease the paper.", "Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.", "Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.", "Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining 1/2 cup of nuts around outer edge of cake. Cut with a serrated knife.", "Cream Cheese Frosting:", "Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla."]

2146

kcal

Calories

139

Fat

205

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: 2 1/4 cups self-rising flour, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 2 cups sugar, and more.

Yes, Mama Dip'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 Dip'S Carrot Cake

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