Carrot Cake XI

Name: Carrot Cake XI
Total time: 45 min
Yield: 24 Servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 🧂 ½ teaspoon salt; 2 teaspoons ground cinnamon; 2 cups white sugar; 🥚 4 eggs; 1 ⅓ cups vegetable oil; 🥕 4 cups grated carrots; 🌰 ¾ cup chopped walnuts

Cost $12, save $15

Source: Recommended by CookPal

45 Min
24 Servings
$12

Carrot Cake XI

Cost $12, save $15

Source: Recommended by CookPal

45 Min
24 Servings
$12

INGREDIENTS

Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 🧂 ½ teaspoon salt
- 2 teaspoons ground cinnamon
Wet Ingredients
- 2 cups white sugar
- 🥚 4 eggs
- 1 ⅓ cups vegetable oil
Add-ins
- 🥕 4 cups grated carrots
- 🌰 ¾ cup chopped walnuts

STEPS

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.

Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Let cool before frosting.

NUTRIENTS

Per 1 serving

🔥

254

Calories

3
Protein
27
Carbs
16
Fats

💡 Use freshly grated carrots for maximum flavor and moisture.Make sure the cake is fully cooled before applying any frosting to avoid melting.Optionally, substitute walnuts with pecans or omit them entirely for nut-free preference.Store leftover cake in an airtight container in the fridge for up to 5 days.