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Nutrition Facts
Serving Size 1 cake 2431g Recipe makes 1 cake)
Calories 8866
Calories from Fat 4277		(48%)
Amount Per Serving		%DV
	Total Fat 475.2g	731%
	Saturated Fat 106.9g	534%
	Monounsaturated Fat 142.4g
	Polyunsaturated Fat 199.7g
	Trans Fat 0.9g
Cholesterol 1095mg		365%
Sodium 6564mg		273%
Potassium 1932mg		55%
Total Carbohydrate 1112.6g		370%
	Dietary Fiber 18.5g	73%
	Sugars 887.9g
Protein 71.9g		143%
how is this calculated?

Carrot Cake

Recipe #50055 | 1¼ hours | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Vicki G.
Jan 6, 2003

This is my FAVORITE Carrot Cake recipe. It is so versatile... the same recipe can be used to make a sheet cake, a 2-layer cake or 24 cupcakes. The frosting pipes perfectly, so is ideal if a decorated cake is needed. The recipe can be easily halved to make a smaller cake. And it is an extremely moist cake.

1 cake (change servings and units)

Ingredients

Cake

2 cups plain flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups corn oil
4 eggs
3 cups finely grated carrots

Icing

8 ounces cream cheese
1/4 cup margarine
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup nuts (optional)

Directions

1
Preheat oven to 350 degrees F.
2
Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
3
Mix dry ingredients together.
4
Add oil, blend well.
5
Add eggs one at a time.
6
Blend after each.
7
Add carrots and blend.
8
Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
9
Remove from oven, cool and frost.
10
To prepare the icing: Soften Margarine and cream cheese.
11
Mix well.
12
Add sugar and vanilla.

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Browse similar recipes by category

Course > Desserts > Cakes
Main Ingredient > Vegetables > Carrots
Preparation > Time to Make > < 4 hours
Preparation > Number of Servings
Occasion > Everyday
Dietary > Low in... > Low Protein

Featured Reviews for This Recipe

From: stimied

On Jan 3, 2004

The cake was very dense and moist, just like I wanted. I did add the juice and zest of one orange to the frosting for a bit of zing, and no nuts.

1 person found this review helpful

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From: Shels

On May 15, 2006

This review is just for the icing! What a wonderful cream cheese icing. You are right, it does pipe well, however, I think that next time I will make it a tad bit thicker, just for personal preference. It spreads wonderfully onto carrot cake! I did use butter instead of margarine, just for personal preference. Thanks for the great recipe!

1 person found this review helpful

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