Swiss Carrot Cake Recipe

Name: Swiss Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sifted all-purpose flour; 1 tsp. salt; 1 1/2 c. oil; 4 eggs; 1 small can crushed pineapple; 1 tsp. vanilla extract; 2 tsp. baking powder; 1 1/2 tsp. baking soda; 2 tsp. cinnamon; 2 c. sugar; 2 c. grated carrots; 1 1/2 c. chopped walnuts or pecans

Servings: persons

2 c. sifted all-purpose flour
1 tsp. salt
1 1/2 c. oil
4 eggs
1 small can crushed pineapple
1 tsp. vanilla extract
2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
2 c. sugar
2 c. grated carrots
1 1/2 c. chopped walnuts or pecans

1
Sift flour, baking powder, soda, salt and cinnamon together. Combine oil and sugar in a large mixing bowl; beat thoroughly with electric mixer.
2
Add eggs one at a time; beat well after each addition.
3
Sift flour mixture into egg mixture; beat thoroughly. Stir in remaining ingredients.
4
Spread batter evenly into well-greased and floured 9 x 13-inch pan or 2 loaf pans.
5
Bake in preheated oven 1 hour or until cake tests done.
6
Let cool in pan 5 minutes; turn onto cake rack to finish cooling.
7
Dust with sifted confectioners sugar.
8
Yields 12 to 15 servings.

2497

kcal

Calories

160

Fat

242

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 12 ingredients. The key ingredients include: 2 c. sifted all-purpose flour, 1 tsp. salt, 1 1/2 c. oil, 4 eggs, and more.

Yes, Swiss 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.

Swiss Carrot Cake

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