Carrot Cake

Carrot Cake

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Cinnamon gives a wonderful flavor to this very moist cake.

Carrot Cake

By Gloria Kobrin Published: December 18, 2013

  • Yield:

  • 12-16 Servings
  • Cook time:

  • 60 mins


  • 2 Cups Sugar
  • 1 1/2 Cups Vegetable Oil
  • 4 large eggs
  • 2 Cups Flour
  • 2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 1 Pound Carrots peeled and minced
  • Non-dairy Baking Spray
  • 1 Cup Chopped Walnuts or Pecans Optional


  • Electric Mixer
  • 9' Tube Pan
  • Cooling Rack


  1. Preheat oven to: 325 F. Spray tube pan. Set aside.
  2. Pour sugar and oil into bowl of mixer. Beat on medium speed until well blended.
  3. Add eggs, one at a time, until they are incorporated into batter.
  4. Pour in flour, baking soda, salt and cinnamon. Beat on medium speed while pouring in minced carrots. If using nuts, add them at this time.
  5. Pour batter into tube pan and bake 45-60 minutes or until cake tester inserted into cake comes out clean. Allow carrot cake to cool for 10 minutes before turning it onto rack. Cool completely before serving.

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