Picky Eater'S Carrot Cake – a delicious recipe with sugar, canola oil, eggs, fresh carrots, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wisk dry ingredients together in a bowl.
2
Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Scrape bowl and mix well again.
3
Add the dry ingredients to the wet and slowly mix until combined. Add ground coconut. Pour batter into a greased and floured 9x9 square cake pan.
4
Bake at 400 degrees F for 20 - 30 minutes until the cake tests done (about 155 degrees in the middle). When cool, spread with your favorite cream cheese frosting.
5
If you want to add 1/4 cup ground raisins and 1/4 cup ground walnuts, you can. Add these in with the coconut.
6
Try to use real cinnamon. That stuff you buy at the store isn't usually real cinnamon. It should say cinnamomus cassia on the container. If it says something else, it is a cinnamon imposter. It tastes ok, but the real stuff tastes very much better!
679
kcal
Calories
35
g
Fat
83
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup canola oil (or vegetable oil), 2 eggs, beaten, 1 1/2 cups fresh carrots (grated), and more.
Yes, Picky Eater'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.
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