• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Carrot Cake

  • Recipe Submitted by on

Category: Desserts, Cakes

 Ingredients List

  • 2 c All-purpose flour; unsifted
  • 1 1/2 ts Baking soda
  • 2 ts Baking powder
  • 2 ts Ground cinnamon
  • 1 ts Salt
  • 2 c Sugar
  • 4 Eggs
  • 1 1/2 c Vegetable oil
  • 4 md Carrots; shredded
  • 1/2 c Walnuts; coarsely chopped
  • 1 cn Crushed pineapple; (8 oz.)
  • -drained
  • Orange zest; 1/3" by 3"
  • 6 oz Cream cheese; cut in chunks
  • 6 tb Butter; cut in chunks
  • 1 ts Vanilla
  • 2 c Powdered sugar


Preheat oven to 350 degrees. Mix flour, baking soda, baking powder,
cinnamon and salt in a large bowl. In a separate bowl, combine sugar and
eggs; blend in oil and mix. Stir mixture into dry ingredients. Stir in
shredded carrots, chopped nuts and pineapple.

Pour batter into greased and flour-dusted 9" by 13" baking pan or 10" bundt
pan. Bake for 45 minutes (55 minutes for bundt pan), or until pick inserted
in center comes out clean.

Make Cream-Cheese Frosting: Mix orange zest (or one drop or oil or 1 tsp.
dried orange peel), cream cheese and butter thoroughly. Add vanilla and
powdered sugar and mix well. Makes enough to frost a 9" by 13" cake. Frost
cake when it is thoroughly cooled.

Nutritional Information per serving: 675 calories (53% from fat), protein
5.7 g, fat 40.3 g (poly 7.0 g, mono 19.9 g, sat 10.4 g), carb 75.8 g, fiber
1.1 g, chol 91 mg, iron 1.8 mg, sodium 522 mg, calcium 94 mg.

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