How to Make Carrot Cake I - A Step-by-Step Guide

Carrot cake is a classic dessert that never goes out of style. The rich, moist cake paired with a tangy cream cheese frosting is a combination that has been loved for generations. This recipe for Carrot Cake I is a traditional take on the beloved dessert, featuring a delectable mix of spices and grated carrots that make it a crowd-pleaser at any gathering.

One of the best things about this carrot cake recipe is the way it effortlessly combines sweet and savory flavors. The addition of...

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Ingredients

  • 3 cups grated carrots
  • 4 eggs
  • 1 ¼ cups vegetable oil
  • 2 cups white sugar
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 cup golden raisins
  • 1 ¼ cups confectioners' sugar
  • 1 (3 ounce) package cream cheese
  • 1 tablespoon light corn syrup
  • ½ teaspoon vanilla extract

Information

  • Servings: 12
  • Yield: 1 bundt cake

  • Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
  • Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
  • Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
  • To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.
  • Nutrition

    559 cal.

    • Total Fat: 27g
    • Saturated Fat: 5g
    • Cholesterol: 70mg
    • Sodium: 551mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 2g
    • Total Sugars: 55g
    • Protein: 6g
    • Vitamin C: 2mg
    • Calcium: 81mg
    • Iron: 2mg
    • Potassium: 234mg