Ingredients1 h 5 m servings 727 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
- Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Per Serving: 727 calories; 43.5 g fat; 80 g carbohydrates; 6.7 g protein; 82 mg cholesterol; 341 mg sodium. Full nutrition
ReviewsRead all reviews 10
I made this carrot cake for Easter Sunday and it was my first carrot cake I have ever made and my husband loves carrot cake and he loved this cake I added a cream cheese frosting but the cake wa...
Moist carrot cake. I cut the sugar in half and used half oil half apple sauce. Would be great with cream cheese icing. If making it again I would add more cinnamon.
Follow this recipe exactly for perfect baking results. So moist and just sweet enough with a thin cream cheese frosting of your choice.
Nice and moist... I use self raising flour instead of AP flour, therefore did not use baking powder and baking soda. I have reduce the sugar. I use 1cup of caster sugar and half cup of brown s...
I added some fresh pineapple bits and sultanas. Very moist and delicious cake for our friend who celebrate his birthday dinner with us.