The Best Carrot Cake/Cupcakes Ever! – a delicious recipe with Sugar, Vegetable Oil, Eggs, Flour, Cinnamon, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
In a large bowl, combine all of your ingredients, except carrots, and beat until it is well blended. Once combined, stir in carrots. See, easy! I know it feels wrong not to cream the sugar first, then add the dry, but trust me. This works!
3
If you are going to make a cake, use three round pans. If you are going to make cupcakes, use any size muffin tin you prefer. Grease the pans or tins.
4
The cooking time varies depending on what pan you use. The cakes usually bake for about 30 minutes, and the cupcakes were 15 minutes for regular size, and 18 minutes for large cupcakes. As usual, monitor the cake/cupcakes, and use a toothpick to determine if they are done.
5
Let cakes cool. Frost each layer with cream cheese frosting, or buttercream, or really whatever you prefer. You can do no wrong with icing.
1054
kcal
Calories
36
g
Fat
167
g
Carbs
21
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups Sugar, 1-1/2 cup Vegetable Oil, 4 whole Eggs, 2 cups Flour, and more.
Yes, The Best Carrot Cake/Cupcakes Ever! 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.
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