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."


servings 593 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • 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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  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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  1. 243 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...

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...

Incredible! I made this for my best friend's birthday because carrot cake is her favorite. I substituded the 2 cups of cane sugar for 1/2 cup of brown sugar and 1 1/2 cups of cane and added a ...

Pretty darned tasty! I used maybe ½ tsp cinnamon (allergies in the house) and I added a few shakes of nutmeg to make up for it. I also used only 1 cup of oil. I used more like 3-½ cups of carrot...

Wonderful cake Autumn! For an extra moist cake I threw in a very ripe banana (which is my friend Trish's "secret ingredient") Everyone loved it!

This recipe was a standard Carrot Cake Recipe. I added one extra teaspoon Cinammon and a teaspoon nutmeg to give it more spice. The only Thing is I think it wasn't "Carroty" enough. Maybe some C...

This was the most awesome carrot cake ever - I took it to a party and it was consumed in no time. My warning to you all is to be careful NOT to use low-fat cream when making the cream cheese fro...

I made this cake for a birthday at work and EVERYONE loved it. It was moist and delicious! I added raisins and pecans (two people at work are allergic to walnuts). I baked the cake in two 9 i...