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Classic Carrot Cake


Rate this recipe 3.4/5 (7 Votes)


  • 1st Mixture
  • 2 Cups sugar
  • 1 ¼ cup Wesson Oil
  • 4 Eggs
  • 1 tsp Vanilla
  • 2nd Mixture
  • 2 Cups Flour
  • 2 tsp Cinnamon (I like lots of cinnamon so I usually add more)


Level of difficulty Average
Cost Average budget


Step 1

Combine two mixtures; gradually combine 12 ounces of strained baby food carrots. Put in (2) two 9 inch cake pans. Bake at 350 degrees for 30 minutes (with dark pans bake at 325 degrees). Cool Layers and frost with Carrot Cake Icing.

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VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!


  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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