Carrot Cake  Carrot Cake 11508 carrot cake

Carrot Cake

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“Right here’s one among the few recipes my husband every requested from a coworker and introduced home for me to invent.”

Ready In:
1hr 35mins





  • 3

    cups carrots, grated

  • 4


  • 1 14

    cups vegetable oil

  • 2

    cups white sugar

  • 2

    cups all-purpose flour, sifted

  • 2

    teaspoons baking powder

  • 2

    teaspoons baking soda

  • 1

    teaspoon cinnamon, flooring

  • 1

    teaspoon salt

  • 12

    teaspoon nutmeg, flooring

  • 1

    cup golden raisin (non-compulsory)

  • 1 14

    cups confectioners’ sugar

  • 1

    (3 ounce) equipment cream cheese

  • 1

    tablespoon gentle corn syrup

  • 12

    teaspoon vanilla extract


  • Beat together the eggs, oil, and white sugar. Mix mixture for thirty seconds.
  • Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins.
  • Pour egg mixture into dry components, and mix properly. Pour batter into properly greased 10 slip tube or Bundt pan.
  • Bake at 350 degrees F (175 degrees C) oven for Forty five to 50 minutes. Frosty cake on wire rack, and then refrigerate until fully cooled.
  • To invent Cream Cheese Glaze: Mix together confectioners’ sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

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