Ingredients for Carrot Cake
- Carrots
- Sugar
- Salad Oil
- 4 large eggs
- Flour
- 2 teaspoons baking soda
- Cinnamon
- 1/2 teaspoon salt
- Nuts
- 8 ounces cream cheese (softened)
- 1/2 cup (1 stick) unsalted butter (softened)
- 3 cups powdered sugar
- Vanilla
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How to Make Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
- Add 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 4 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Mix well.
- In a separate bowl, combine 2 cups grated carrots and 1 cup chopped walnuts or pecans (optional).
- Add the carrot and nut mixture to the wet ingredients and mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
146g
Fat
35g
Carbs
18g
