Ray'S Carrot Cake

Name: Ray'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 1/2 c. vegetable oil; 2 c. flour; 2 c. sugar; 2 tsp. baking soda; 2 tsp. baking powder; 2 tsp. cinnamon; 1/4 tsp. salt; 3 c. grated carrots; 1 1/2 c. chopped pecans

Eats Now Editorial Team · 2544 kcal · Baking & Desserts

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Ray'S Carrot Cake – a delicious recipe with eggs, vegetable oil, flour, sugar, baking soda, baking powder. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

4 eggs
1 1/2 c. vegetable oil
2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
3 c. grated carrots
1 1/2 c. chopped pecans

1
Preheat oven to 350u00b0.
2
Grease and flour 13 x 9-inch baking pan.
3
Beat eggs and oil in small bowl.
4
Combine flour, sugar, baking soda, baking powder, cinnamon and salt in large bowl.
5
Add egg mixture; mix well.
6
Stir in carrots and pecans.
7
Pour into prepared pan.
8
Bake 30 to 35 minutes.
9
Spread with Cream Cheese Icing.

2544

kcal

Calories

166

Fat

246

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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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 eggs, 1 1/2 c. vegetable oil, 2 c. flour, 2 c. sugar, and more.

Yes, Ray'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.

Quick Info

Servings
4 servings
Calories
2544 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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