Carrot Cake

Carrot Cake

Carrot Cake


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


  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.

Nutritional Information

Calories 1297
Total Fat 79 g
Cholesterol 138 mg
Carbohydrate 143 g
Fiber 3 g
Protein 11 g
Sodium 729 mg

Dietary Exchange

Starch 9
Vegetable 1
Fat 14

Check out more recipes for Cakes