Carrot Cake

Course : Cakes
Serves: 1 cake
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 large eggs
1 cup Butter Or Margarine
2 Cups All-Purpose Flour
1 1/2 Cups Sugar
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
2 1/2 Cups Finely Grated Carrots
1/2 Cup Chopped Walnuts

Preparation / Directions:

Place eggs and butter in bowl. Attach bowl and flat beater. Turn to speed 6 and beat 1 minute. Stop and scrape bowl. Add flour, sugar, baking powder, salt, and cinnamon. Turn to speed 2 and beat 30 seconds, until combined. Reduce to stir speed and quickly fold in carrots and walnuts, about 10 seconds. Pour batter into a greased and floured 9-inch spring form pan. Bake at 350 F for 1 hour 15 minutes. Cake is very moist and should not be tested for doneness with an inserted toothpick. Remove cake fromoven at end of baking period. Cool in pan 10 minutes, then remove and cool on wire rack. When cool, slice cake in half to form two layers. Frost with cream cheese icing.


Nutritional Information:

4348 Calories (kcal); 239g Total Fat; (48% calories from fat); 65g Protein; 504g Carbohydrate; 1245mg Cholesterol; 3369mg Sodium

3 Kitchen's say:
  (3 3/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cakes Recipes