Super Easy Carrot Cake
September 21, 2012
Categories: Desserts, Cakes, 13x9 Sheet, Snacks, Vegetables, Carrot, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Baby Shower, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Regional Holiday, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Oven Bake, Make it from scratch, Flour more
"This is a recipe my MIL made quite often and was enjoyed by all. It is a basic carrot cake recipe but you can add nuts, raisins, coconut or even pineapple pieces if you like, but, I prefer it as is. She frosted this cake with #recipe6561."
- Serving Size: 1 (104.8 g)
- Calories 411.2
- Total Fat - 24.9 g
- Saturated Fat - 3.7 g
- Cholesterol - 59.5 mg
- Sodium - 193.8 mg
- Total Carbohydrate - 44.3 g
- Dietary Fiber - 1.1 g
- Sugars - 29.5 g
- Protein - 4 g
- Calcium - 44.3 mg
- Iron - 0.7 mg
- Vitamin C - 1.1 mg
- Thiamin - 0 mg
In a large bowl, mix together the vegetable oil and sugar; add eggs, one at a time.
In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
Add the dry ingredients to the egg mixture.
Add the grated carrots, a bit at a time.
Pour into a greased and floured 9x13 inch cake pan. (I add parchment paper to the bottom)
Bake in a preheated 350 degree Fahrenheit oven for 50 to 60 minutes, or until toothpick inserted in center of cake comes out clean.
Allow to cool completely and frost with your favourite frosting.
Tips & Variations
No special items needed.