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Carrot Cake

Carrot Cake

AUTUMN/FALL

AUTUMN/FALL

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

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

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

TRindell
222

TRindell

5/12/2005

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!

leahnwells
109

leahnwells

12/27/2006

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.

THEPITCLUB
56

THEPITCLUB

11/20/2005

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!!

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