Easy Carrot Cake
This carrot cake was quite easy to make, and it was delicious. I did make a cream cheese-butter frosting to make my cake more decadent, and it was definitely to die for! Loved it. Thanks for an easy recipe.
Yield
16 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
vegetable oil
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
carrots
finely grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
vegetable oil
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
carrots
finely grated |
|
Directions
Combine 1½ cups vegetable oil and 2 cups sugar. Mix well.
Add 4 eggs, one at a time. Beat well after each addition.
Gradually add dry ingredients, mixing well.
Add 2 cups finely grated carrots.
Mix well. Turn into three 8-inch layer cake pans which have been greased and floured.
Bake in a moderate oven (375 degrees F) for 40 minutes.
Remove from pans and cool on racks.
When completely cool, fill and frost with nut icing if desired
