Mom-Mom'S Carrot Cake Recipe

Name: Mom-Mom'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups vegetable oil; 2 cups sugar; 2 cups flour; 2 teaspoons baking soda; 4 eggs; 1/4 teaspoon salt; 2 teaspoons cinnamon; 2 cups carrots, grated; Icing; 1 (8 ounce) package cream cheese; 1/4 cup butter; 1 3/4 cups powdered sugar; 2 teaspoons vanilla; 1 cup nuts (pecans) (optional)

Servings: persons

1 1/4 cups vegetable oil
2 cups sugar
2 cups flour
2 teaspoons baking soda
4 eggs
1/4 teaspoon salt
2 teaspoons cinnamon
2 cups carrots, grated
Icing
1 (8 ounce) package cream cheese
1/4 cup butter
1 3/4 cups powdered sugar
2 teaspoons vanilla
1 cup nuts (pecans) (optional)

1
FOR CAKE:.
2
Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
3
FOR ICING:.
4
Beat together. all ingredients (can use less vanilla if perferred).
5
If too dry add a little milk.
6
Keep cake wrapped & refrigerated.
7
Best to make day before to let flavors meld.

1864

kcal

Calories

106

Fat

215

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 1/4 cups vegetable oil, 2 cups sugar, 2 cups flour, 2 teaspoons baking soda, and more.

Yes, Mom-Mom'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.

Mom-Mom'S Carrot Cake

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