Carrot Cake

Carrot Cake

Yield: 12 Servings

Carrot Cake

This recipe came from Carol Brice. She brought it to the house on Tuxford Rd. for some occasion. This is a great birthday cake - easy, and, I think quite impressive - especially with the cream cheese frosting!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 2 cups flour
  • 2 cups sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups Wesson oil
  • 4 eggs
  • 3 cups grated carrots (This is a bummer! The Cuisinart works, of course, but I favor my mom's old grinder.)
  • 1 cup chopped walnuts


  1. Mix all ingredients. The eggs have to be added one at a time and mixed thoroughly after each addition.
  2. Bake in 2 round ungreased cake pans at 350 degrees for 30 minutes. cool, remove from pans, and frost with cream cheese frosting.


Recipe last updated: January 5th, 2021 at 08:40 am

Source: Barb Louison's Cookbook

Nutrition Information



Serving Size


Amount Per Serving Calories 554Total Fat 36gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 32gCholesterol 62mgSodium 350mgCarbohydrates 54gFiber 2gSugar 35gProtein 6g

This data was provided and calculated by Nutritionix

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