Carrot Cake V

Carrot Cake V

61 Reviews 8 Pics
Suzanne Stull
Recipe by  Suzanne Stull

“Very easy carrot cake.”

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Adjust Servings

Original recipe yields 9 inch layer cake



  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.

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Reviews (61)

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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 texture, and so easy to make. Frosted the cupcakes with the Cream Cheese Frosting II - had a bit left over. The two go together very well and many people have asked me for the recipe. Even someone who normally hates carrot cake loved this! I highly recommend it! UPDATE: I have made this recipe many times, in cupcakes and regular cake. It's always a huge hit. In cake form, you can use all of the frosting you make from Cream Cheese Frosting II. UPDATE 2: Still making this 6 years later and still a huge hit. Fills a 13 x 9 pan quite well and baked in 50 minutes. For that size, you need only half of the Cream Cheese Frosting II recipe to frost the top.



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 made only this recipe since I first tried it, and I have always had a nice, moist, fluffy cake. I've followed the directions exactly, and never had the problem with the cake under-cooking, like some people are talking about (and my oven heats on the lower side, too). I really recommend this cake!

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Amount Per Serving (16 total)

  • Calories
  • 577 cal
  • 29%
  • Fat
  • 32 g
  • 49%
  • Carbs
  • 69.8 g
  • 23%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Carrot Cake III


next recipe:

Carrot Cake IX