Ingredients1 h servings 289 cals
- Preheat oven to 350 degrees F. (175 degrees C). Grease and flour two 8x11 inch pans.
- Beat together the oil, sugar, eggs and carrots. Combine the flour, baking soda, salt and cinnamon. Add to wet ingredients and mix well.
- Pour into pans and bake for 30 minutes. Remove from oven and allow to cool..
- Beat together cream cheese and butter. Add powdered sugar and vanilla, mix until smooth. Spread frosting on cooled cakes and serve.
Per Serving: 289 calories; 18.7 g fat; 28.8 g carbohydrates; 2.7 g protein; 41 mg cholesterol; 218 mg sodium. Full nutrition
ReviewsRead all reviews 5
I cut this recipe in half. For more carrot flavor, I cut the amount of vegetable oil back a bit and added another jar of carrot baby food. I also added a half cup of freshly shredded carrot and ...
Lost this recipe during a move and am so grateful for Kathy's submission. Tried and true. Moist and tasty. Quick and easy. What a Godsend to forego the grating of fresh carrots, scraping one...
I have this recipe also. It's very moist and very good. It's different the usual oatmeal or chocolate bar cookies.
Very tasty. I added 1/2 c shredded carrots to add texture. Will happily make again.