“This is a great carrot cake recipe that is very simple and it doesn't have all those spices.” - by DIANE WEBER
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch 2 layer cake
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
- In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the batter evenly between the two prepared pans.
- Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans.
- To make the frosting, use the second set of ingredients. In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and frost the cooled cake layers.
Nutrition
Amount Per Serving (12 total)
- Calories
- 890 cal
- 44%
- Fat
- 56.2 g
- 86%
- Carbs
- 92.8 g
- 30%
Based on a 2,000 calorie diet
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Reviews (22)
Rate This Recipe
"I was looking for something very quick and easy (which it was) that the kids would eat (which they didn't). There was a total lack of flavor...my apologies to the person who submitted this one...but ..." See moremaybe all those spices are there for a reason, because this was very bland and the texture of the cake was just "wierd"...I don't know how else to describe it. I took it to a party and ended up tossing most of the cake when we came home. We will not make this one again, but will go back to the tried and true recipe with all of the spices and the crushed pineapple and coconut."
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