Quick Carrot Cake Recipe

Name: Quick Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 2 tsp. baking soda; 1 tsp. salt; 2 c. sugar; 2 tsp. cinnamon; 1 1/2 c. vegetable oil; 4 eggs; 4 to 6 large raw carrots, cut up in pieces; 1 c. chopped pecans or raisins (optional); 1 tsp. vanilla; 1 tsp. coconut flavoring

Servings: persons

2 c. flour
2 tsp. baking soda
1 tsp. salt
2 c. sugar
2 tsp. cinnamon
1 1/2 c. vegetable oil
4 eggs
4 to 6 large raw carrots, cut up in pieces
1 c. chopped pecans or raisins (optional)
1 tsp. vanilla
1 tsp. coconut flavoring

1
Sift together dry ingredients in large bowl.
2
Blend together in blender oil and eggs.
3
Gradually add a handful at a time of carrot pieces to the mixture, blending after each addition.
4
Blend until the carrots are fine in size.
5
There should be about 5 cups of mixture when finished.
6
Add flavoring and pecans or raisins, if desired.
7
Pour in with dry ingredients and mix well.
8
Bake in 2 loaf pans or 13 x 9 x 2-inch pan for 30 to 40 minutes.
9
Also can be baked in muffin tins.
10
Enjoy as a sweet bread or ice with cream cheese icing.

2305

kcal

Calories

144

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 11 ingredients. The key ingredients include: 2 c. flour, 2 tsp. baking soda, 1 tsp. salt, 2 c. sugar, and more.

Yes, Quick 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.

Quick Carrot Cake

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