Carrot Cake V

Carrot Cake V


"This is a very easy cake recipe for when you're in the mood for carrot cake with a cream cheese frosting."


servings 577 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 69.8g
  • 23%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
  2. In a large bowl, combine sugar and oil; beat well. Add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. Combine flour, salt, soda, and spices; add to creamed mixture, beating well. Pour batter into prepared pans.
  3. Bake for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, and then transfer layers to wire racks.
  4. To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine, beating until light and fluffy. Add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. Stir in chopped pecans. Fill and frost the cake with cream cheese frosting. Garnish with pecans, if desired.
  • profile image

Your rating



  1. 79 Ratings


This cake is delicious! I made it into cupcakes (12 mins in the oven - made about 28) for a bridal shower and got tons of compliments. I did not think it was bland at all. Great flavor, great te...

This is the easiest carrot cake to make. I have had this recipe for over 32 years and have had restaurant owners ask me for the recipe. It is a very moist cake. Delicious!!!!!

This is a wonderful recipe! My fiance and I both don't care for the texture most carrot cakes have, from the grated carrot. The baby food in this recipe takes care of that problem nicely! I've m...

I'm diabetic, so I use Splenda instead of sugar, and I used Neufchatel instead of regular cream cheese in the frosting, but the cake was delicious anyway - and not expensive at all to make.

This is THE recipe form me! I substituted applesauce for the carrots, works the same! Thanks for posting!

This is a really good, moist recipe...BUT, I think using baby food as opposed to real carrots provides a WAY muted carrot flavor, so it was not what I was looking for : )

Easy to make and WONDERFUL to eat!! I had many compliments on it!!

I have made this recipe now probably a good hundred times, work gatherings, Sunday dinners, Holidays.... and Just because. Everyone always loves it. It has never once failed me. This is THE best...

This carrot cake is delicious! I've made this three years in a row for my husband's birthday. It always comes out moist and delicious with the perfect blend of flavors. The baby food really cuts...