Renee'S Carrot Cake Recipe

Name: Renee'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 1/2 cups vegetable oil; 1 3/4 cups white sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon Jamaican ginger; 3 cups grated carrots; 1 cup chopped pecans; 1/2 cup butter, softened; 6 or 7 blocks of Philadelphia cream cheese, softened; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; 1/2 teaspoon Jamaican ginger; chopped pecans (opp)

Servings: persons

4 large eggs
1 1/2 cups vegetable oil
1 3/4 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon Jamaican ginger
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
6 or 7 blocks of Philadelphia cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon Jamaican ginger
chopped pecans (opp)

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix dry ingredients- flour, baking soda, baking powder, salt and cinnamon and ginger. Stir in carrots. Fold in pecans. Mix in egg mixture. Pour into prepared pan.
3
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar, ginger and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

3075

kcal

Calories

194

Fat

316

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 18 ingredients. The key ingredients include: 4 large eggs, 1 1/2 cups vegetable oil, 1 3/4 cups white sugar, 2 teaspoons vanilla extract, and more.

Yes, Renee'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.

Renee'S Carrot Cake

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