Sigrid’S Carrot Cake Recipe

Name: Sigrid’S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Sugar; 1 cup Vegetable Oil; 4 whole Eggs; 2 cups All-purpose Flour; 1/2 teaspoons Salt; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Ground Cinnamon; 2 cups Grated Carrots; _____; For Icing; 1 stick Regular Butter, Softened; 1 package (8 Oz) Cream Cheese; 1 pound Powdered Sugar; 2 teaspoons Vanilla; 1 cup Pecans, Chopped Finely

Servings: persons

FOR THE CAKE:
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour
1/2 teaspoons Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots
_____
For Icing
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely

1
Cake:
2
Preheat oven to 350F
3
Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker's Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.
4
Cool completely.
5
Icing:
6
In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.
7
Eat. Faint. Repeat as needed.

2340

kcal

Calories

130

Fat

280

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 17 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Sugar, 1 cup Vegetable Oil, 4 whole Eggs, and more.

Yes, Sigrid’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.

Sigrid’S Carrot Cake

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