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Carrot Cake

servings:Makes 12
prep time:
20 minutes
cook time:
50 minutes
total time:
1 hour and 40 minutes
other time:
inactive: 30 minutes


  • Cake:
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 whole eggs
  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • Butter, for greasing
  • Icing:
  • 1 stick butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 pound powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup pecans, chopped finely
Carrot Cake photo


  • 1

    1. For the cake: Preheat the oven to 350 degrees F.

  • 2

    2. Mix together the granulated sugar, oil and eggs in a large bowl.

  • 3

    3. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.

  • 4

    4. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well.

  • 5

    5. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.

  • 6

    6. Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together.

  • 7

    7. Add the powdered sugar and vanilla and blend.

  • 8

    8. Then mix in the pecans. Spread the icing on the cooled carrot cake.



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