Carrot Cake Photo
Carrot Cake

YIELD Makes 8 servings


4 eggs
1‑1/4 cups vegetable oil
2 cups all-purpose flour
1‑1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2‑1/2 cups shredded carrots (about 7 medium)
1 cup coarsely chopped pecans or walnuts
Cream Cheese Icing (recipe)


  1. Preheat oven to 350°F. Grease and flour 13X9-inch baking pan.
  2. Beat eggs and oil in small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan.
  3. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool cake completely in pan on wire rack.
  4. Prepare Cream Cheese Icing. Spread over cooled cake. Garnish as desired.
This recipe appears in: Cakes
Sodium 729 mg
Protein 11 g
Fiber 3 g
Carbohydrate 143 g
Cholesterol 138 mg
Total Fat 79 g
Calories 1297
Vegetable 1
Starch 9
Fat 14
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