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: Cake; 2 cups Sugar; 1 cup Vegetable Oil; 4 whole Eggs; 2 cups All-purpose Flour, Plus More For Dusting; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Salt; 2 cups Grated Carrots; Butter, For Greasing; Icing; 1 stick Butter, Softened; 1 package (8 Ounce) Cream Cheese, Softened; 1 pound Powdered Sugar; 2 teaspoons Vanilla; 1 cup Pecans, Chopped Really Finely

Servings: persons

Cake
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour, Plus More For Dusting
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoons Salt
2 cups Grated Carrots
Butter, For Greasing
Icing
1 stick Butter, Softened
1 package (8 Ounce) Cream Cheese, Softened
1 pound Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Really Finely

1
For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.
2
(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly.)
3
Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the completely cooled carrot cake, then sprinkle some reserved chopped pecans all over the top.
4
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: 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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