Stir And Bake Carrot Cake Recipe

Name: Stir And Bake Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 1 3/4 c. sugar; 2 tsp. ground cinnamon; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 4 large eggs; 1 1/4 c. salad oil; 1 tsp. vanilla extract; 3 1/4 c. loosely packed shredded carrots (about 7 medium size carrots); 1 (12 oz.) box pitted prunes, chopped; 1 (3 oz.) can pecans (about 1 c.), chopped; Cream-Cheese Drizzle

Servings: persons

3 c. all-purpose flour
1 3/4 c. sugar
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 large eggs
1 1/4 c. salad oil
1 tsp. vanilla extract
3 1/4 c. loosely packed shredded carrots (about 7 medium size carrots)
1 (12 oz.) box pitted prunes, chopped
1 (3 oz.) can pecans (about 1 c.), chopped
Cream-Cheese Drizzle

1
About 4 hours before serving or early in the day, preheat oven to 350u00b0.
2
Grease and flour 10-cup fluted baking mold or 10-inch Bundt pan.
3
In a large bowl, with spoon, mix flour, sugar, cinnamon, baking powder, baking soda and salt.
4
In a small bowl, with fork, beat eggs slightly. Stir in salad oil and vanilla extract.
5
Stir egg mixture, 3 cups shredded carrots (reserve remaining 1/4 cup to garnish top), prunes and pecans into flour mixture just until flour is moistened. Spoon batter into pan. Bake 65 to 70 minutes until toothpick inserted in center of cake comes out clean.
6
Cool cake in pan on wire rack 10 minutes. Remove cake from pan; cool completely on rack.
7
When cake is cool, prepare Cream-Cheese Drizzle.
8
Spoon drizzle on top of cake; garnish with reserved shredded carrots.

2132

kcal

Calories

105

Fat

269

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 13 ingredients. The key ingredients include: 3 c. all-purpose flour, 1 3/4 c. sugar, 2 tsp. ground cinnamon, 2 tsp. baking powder, and more.

Yes, Stir And Bake 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.

Stir And Bake Carrot Cake

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