Carrot Cake I

Carrot Cake I

117 Reviews 14 Pics
Kathleen Dickerson
Recipe by  Kathleen Dickerson

“This is a sumptuous cake!”

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Ingredients

Adjust Servings

Original recipe yields 1 bundt cake

Directions

  1. Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
  2. Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
  3. Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
  4. To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

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Reviews (117)

Rate This Recipe
Pauline
46

Pauline

Good recipe. Cake comes out moist and tasty. One caveat: the recipe says to leave the cake in the oven for 60-70 minutes. This is too long. I put my cake in a 10 inch bundt pan for 60 minutes at 350 degrees and the cake was overdone. Next time I plan on checking the cake at 45-50 minutes to test for doneness.

shayna
41

shayna

I was searching for that perfect carrot cake recipe, and I seem to have found it! I chose this one after looking through the recipes on this site and the reviews. However, I did go along with some of the suggestions to reduce the amount of vegetable oil. I used 3/4 c. and the cake turned out moist with no oily taste. I also used 1 cup w. sugar and 1 cup brown sugar rather than all white. I opted for walnuts instead of raisins. It came out perfect in a 8X12 inch pan for 40 minutes in 350 degrees. I didn't try the glaze icing and went with the suggestions for the Cream Cheese Frosting II recipe. I love cream cheese desserts and even though I used 95% fat free cream cheese it still tasted flavorful and rich. Awesome combination. Rave reviews came from all who tasted it.

Cooking Dad
35

Cooking Dad

I reviewed several recipes and choose this one. I made it for my new bride who loves carrot cake. The cake was INCREDIBLE. She says it is the best carrot cake she has ever had. The flavor was so wonderful and the cake was extremely moist. I think the cake gets better with sitting and allowing the raisins and spices to ferment into the cake... for several hours prior to serving. I recommend adding a bit more nutmeg then called for and I also added 1 teaspoon of genuine mexican vanilla to the batter as well. Mmmmmmm Enjoy this recipe. This cake will make many new friends for you.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 559 cal
  • 28%
  • Fat
  • 27.4 g
  • 42%
  • Carbs
  • 76 g
  • 25%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

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