Sister Beth’s Carrot Cake

Carrot cake became popular in the United States during World War II when sugar was rationed, and carrots were used as a substitute sweetener.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Sister Beth’s Carrot Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 12 Calories: 4200

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Carrots
• 2 cup All-purpose flour
• 1.5 cup Granulated sugar
• 1 cup Vegetable oil
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 0.5 cup Chopped walnuts
• 1 package Cream cheese
• 2 tablespoon Butter
• 2 cup Powdered sugar
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a large mixing bowl, combine the grated carrots, flour, sugar, oil, eggs, vanilla extract, baking powder, baking soda, salt, and ground cinnamon. Mix well.
3. Fold in the chopped walnuts.
4. Pour the batter into the prepared baking pan and spread it evenly.
5. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
7. In a separate mixing bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until creamy and smooth.
8. Once the cake has cooled, spread the cream cheese frosting evenly over the top.
9. Refrigerate for at least 30 minutes before serving.
10. Slice and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.