Easy Carrot Cake

4.6
(335)
282 Reviews
94 Photos

This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.

Submitted by AUTUMNFALL
Updated on July 14, 2022
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Servings:
14
Yield:
1 -9 or 10 inch tube cake
Jump to Nutrition Facts

Ingredients

  • 2 cups white sugar

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • 1 ½ cups vegetable oil

  • 4 eggs

  • 3 cups grated carrots

  • 1 cup chopped walnuts

  • 1 (3 ounce) package cream cheese

  • ¼ cup heavy whipping cream

  • 1 teaspoon vanilla extract

  • 2 ½ cups sifted confectioners' sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.

  2. Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.

  3. Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.

  4. To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

Nutrition Facts (per serving)

593 Calories
34g Fat
69g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 593
% Daily Value *
Total Fat 34g 44%
Saturated Fat 6g 32%
Cholesterol 66mg 22%
Sodium 313mg 14%
Total Carbohydrate 69g 25%
Dietary Fiber 2g 7%
Total Sugars 52g
Protein 6g 11%
Vitamin C 2mg 2%
Calcium 38mg 3%
Iron 2mg 8%
Potassium 164mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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