Sandy Jenkin's Carrot Cake Recipe

Name: Sandy Jenkin's Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb carrot, grated; 1 orange; 2 cups sugar; 2 ½ cups flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 cup oil; 4 eggs; 1 cup raisins; 1 cup walnuts, roughly chopped

Servings: persons

1
Preheat the oven to 350 degrees.
2
Grease and flour a 9 x 13 x 2 pan.
3
Grate the rind of the orange into a bowl with the grated carrots.
4
Set aside.
5
Juice the orange.
6
Combine the dry ingredients in a large bowl and stir.
7
Add the oil, orange juice, and eggs.
8
Beat well.
9
Stir in the grated carrot and orange zest.
10
Stir in the raisins and chopped nuts.
11
Pour into prepared pan.
12
Bake for 1 hour or until center of cake springs back when lightly touched.
13
Let cake cool in pan.
14
If you frost cake, be sure to wait until it is completely cooled or it will melt your icing.

1585

kcal

Calories

Fat

178

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 10 ingredients. The key ingredients include: 1 lb carrot, grated, 1 orange, 2 cups sugar, 2 ½ cups flour, and more.

Yes, Sandy Jenkin'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.

Sandy Jenkin's Carrot Cake

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