Carrot Cake

Carrot Cake

206
AUTUMN/FALL 0

"This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie."

Ingredients

{{adjustedServings}} servings 593 cals
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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 593 kcal
  • 30%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 68.6g
  • 22%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
  2. Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
  4. To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.
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Reviews

206
  1. 241 Ratings

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After taking a while to review all of the carrot cake recipes on this site and others, I finally decided on this one but made a few adjustments that made the cake come out absolutely perfect. I...

This was good, but there are some serious changes that need to be made to rate it as five stars. First, you must add 2 tsp. of baking powder. Second, 1 1/2 c. of oil is too much, even for a sout...

With all the great reviews, I was a bit disappointed with this recipe. I was surprised the recipe did not call for baking powder, but prepared it exactly as written anyway. It seems I was correc...