Spiced Carrot Cake Recipe

Name: Spiced Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. all-purpose flour; 2 tsp. baking powder; 2 c. sugar; 4 eggs; 2 c. chopped pecans, divided; 1 pkg. cream cheese, softened; 1 1/2 tsp. pure vanilla extract; 2 tsp. cinnamon; 1 tsp. salt; 1 c. salad oil; 2 c. finely shredded raw carrots; 1 (1 lb.) pkg. confectioners sugar

Servings: persons

2 c. all-purpose flour
2 tsp. baking powder
2 c. sugar
4 eggs
2 c. chopped pecans, divided
1 pkg. cream cheese, softened
1 1/2 tsp. pure vanilla extract
2 tsp. cinnamon
1 tsp. salt
1 c. salad oil
2 c. finely shredded raw carrots
1 (1 lb.) pkg. confectioners sugar

1
Sift together flour, cinnamon, baking powder and salt.
2
In a large bowl of an electric mixer, beat sugar and salad oil for 2 minutes.
3
Beat in one egg at a time, beating thoroughly after each addition.
4
Add flour mixture, beating just until blended.
5
Mix in carrots and 1 cup of the pecans.
6
Pour into two greased waxed paper lined 9-inch cake pans.
7
Bake in preheated oven at 350u00b0 for 35 to 40 minutes.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 2 c. all-purpose flour, 2 tsp. baking powder, 2 c. sugar, 4 eggs, and more.

Yes, Spiced 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.

Spiced Carrot Cake

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