Carrot Cake XI

Carrot Cake XI

140 Reviews 13 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  Michele

“Everyone tells me this is the best carrot cake ever! Frost with your favorite Cream Cheese Frosting.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2. In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
  3. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

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Reviews (140)

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This turned out really well. I followed the suggestions of another reviewer and used 1 cup of unsweetened apple sauce and 1/3 cup of oil instead of the full amount of oil, and the cake turned out moist and delicious. I halved the sugar -- I think two cups would have been too much! Indeed, the cake was still sweet, and I feel that I could have reduced the sugar even more, especially since we used cream cheese frosting. This makes quite a lot of cake; in the future I may make halve the recipe and bake it in a loaf pan for our small family. We served seven people and still ended up with leftovers for ten more!

Icy Tea

Icy Tea

Wow... i've been using this recipe for about a year now and it is awesome, the only changes I make are using 1 cup applesauce and 1/3 cup oil, and i use 2 tablespoons of cinnamon instead of teaspoons :P... just fantastic :D



I made this cake for a big family party and can honestly say I've never received so many compliments for any cake I've made before, and I've made quite a few! I stuck faithfully to the given recipe, but I would caution that it took about 20 minutes longer to cook, so look carefully at it before taking it out of the oven - it will be very sticky in the middle, but shouldn't wobble!

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Amount Per Serving (24 total)

  • Calories
  • 254 cal
  • 13%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 208 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Moist Carrot Cake


next recipe:

Carrot Cake IX