Carrot Cake

Carrot Cake


"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

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 593 kcal
  • 30%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 68.6g
  • 22%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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  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 202

  1. 235 Ratings


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 would give the one I ended up making 5 stars, but since I had to change this recipe a little I only gave this recipe a 4. Anyway, to change it, I added 1 tsp of baking powder in addition to the 1 tsp baking soda (so many other recipes called for both). I cut down the oil to 1 cup and it was still completely moist. I used a 1-pound bag of carrots to grate and it was roughly the 3 cups that was suggested and I omitted the walnuts because I hate nuts in cakes! I have a new convection oven so I baked it at 325 for only 35 minutes and it came out perfect (in two 9-inch round pans). If using convection I wouldn't go any more than 35 minutes before checking it. And I used the cream cheese frosting II recipe on this website vs. the one in this recipe because I thought that it was way too much sugar as opposed to cream cheese and I just love the cream cheese flavor. One more thing that I think made mine really yummy-- I used Pampered Chef's Korintje Cinnamon spice for the 2 tsp cinnamon and it gave it such a true cinnamon taste. It was awesome! Anyway... whichever way you make it, hope you enjoy it-- it's one of my favorite cakes to make!


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 southern cook. You could easily cut out 1/4 or 1/2 c. of oil and still have an incredibly moist cake. I cannot comment on the frosting, since I used cream cheese frosting II from this site instead. With these changes, this recipe is probably five stars. Tip: 1 lb. of carrots equals about 3 c. shredded. Also, I liked this as a layer cake. Next time, I will probably make three layers, rather than two.


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 correct, because the cake was too heavy and flat. The flavor was very good, so I WILL be trying this again, but adding at least a tablespoon of baking powder. As a sidenote, I followed other reviewers advice, and made the "Cream Cheese Frosting II" recipe. It was EXCELLENT, and I gave it five stars!!