Delightful Carrot Cake

Delightful Carrot Cake

22 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
Recipe by  tntcook

“As a youngster I can remember waiting for grandmother to pull this cake out of the oven. Boy did it ever smell as good as it tastes. Enjoy!!”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven to 350 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
  2. In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared pan.
  3. Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. When cool, frost with cream cheese frosting.

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Reviews (22)

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Forget all the other carrot cake recipes -- this is absolutely THE BEST !! Have made this cake at least 20 times in the past year and everyone has raved about it. Make it for birthdays at work (at least once a month) and recently for two baby showers. Everyone thought it was bakery-made. Was just asked to make it for a home wedding reception too (increased the recipe to 48 servings). Couldn't be easier because of the carrot baby food -- no more shredding carrots. What makes it even better is the frosting. Used a combination of whipped cream and cream cheese (look in the frosting recipe section), and its not as heavy as cream cheese alone and it decorates and freezes well too. If you had 10 stars, I'd give it 20!!!



Fantastic recipe - I couldn't stop eating it. Admittedly, I made a number of changes: - Replaced half the flour with whole wheat (nutty flavor and better texture) - Made my own mashed carrots by boiling carrots and blending the pieces - Added some fresh, nonmashed, uncooked carrots - adds a LOT to the flavor - Replaced about half of the oil with applesauce (homemade, I just peeled and blended some apples) - Used fresh pineapple (or, I would suggest, get the canned pineapple rings and cut them up yourself - it was really nice to have small chunks of pineapple to bite into - Jumbo raisins from Trader Joe's - absolutely FABULOUS to bite into! - I also added a bit of nutmeg and ginger to balance the cinnamon



When I made this cake I put in all the ingredients in a bowl, mix it all together. I first tasted the mix from the bowl as I have sense I was a kid, and let me tell you it was the best thing I have ever tasted. I greased my pan put the mix in and baked it. When it came out it was even better, moist, and rich, I njoy the carrot baby food taste in the cake it made the whole cake so delouses I have never had a carrot cake made with baby food. Again it very good and out of this world my Compliments .

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Amount Per Serving (24 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 17.9 g
  • 28%
  • Carbs
  • 32.5 g
  • 10%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 220 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Carrot Pineapple Cake I


next recipe:

Carrot Cake VII