Rating: 4.6 stars
330 Ratings
  • 5 star values: 238
  • 4 star values: 68
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 5

This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.

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  • Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.

  • Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.

  • To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

Nutrition Facts

593 calories; protein 5.7g; carbohydrates 68.6g; fat 34.4g; cholesterol 65.6mg; sodium 312.7mg. Full Nutrition
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Reviews (269)

Most helpful positive review

Rating: 4 stars
04/04/2015
After taking a while to review all of the carrot cake recipes on this site and others, I finally decided on this one but made a few adjustments that made the cake come out absolutely perfect. I would give the one I ended up making 5+ stars, but since I had to change this recipe a little I only gave this recipe a 4. Anyway, to change it, I added 1 tsp of baking powder in addition to the 1 tsp baking soda (so many other recipes called for both). I cut down the oil to 1 cup and it was still wonderfully moist. I used a 1-pound bag of carrots to grate and it was roughly the 3 cups that was suggested and I omitted the walnuts (I don't care for nuts in cakes as they take away from the moist texture, in my opinion). I baked it in two 9-inch round pans at 325 in my convection oven for only 35 minutes and they came out perfect. If using convection I wouldn't go any more than 35 minutes before checking it. And I used the cream cheese frosting II recipe on this website vs. the one in this recipe because I thought that it was way too much sugar as opposed to cream cheese. One more thing that I think made mine really yummy-- I used Pampered Chef's Korintje Cinnamon spice for the 2 tsp cinnamon and it gave it such a true cinnamon taste. Edited 10 years later: This, with the above modifications, is still my favorite and most-requested cake to make. I make it every year for Easter and birthday's and it's everyone's favorite. Great in cupcake form, too! Read More
(360)

Most helpful critical review

Rating: 3 stars
12/27/2006
This was good, but there are some serious changes that need to be made to rate it as five stars. First, you must add 2 tsp. of baking powder. Second, 1 1/2 c. of oil is too much, even for a southern cook. You could easily cut out 1/4 or 1/2 c. of oil and still have an incredibly moist cake. I cannot comment on the frosting, since I used cream cheese frosting II from this site instead. With these changes, this recipe is probably five stars. Tip: 1 lb. of carrots equals about 3 c. shredded. Also, I liked this as a layer cake. Next time, I will probably make three layers, rather than two. Read More
(147)
330 Ratings
  • 5 star values: 238
  • 4 star values: 68
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 5
Rating: 4 stars
04/03/2015
After taking a while to review all of the carrot cake recipes on this site and others, I finally decided on this one but made a few adjustments that made the cake come out absolutely perfect. I would give the one I ended up making 5+ stars, but since I had to change this recipe a little I only gave this recipe a 4. Anyway, to change it, I added 1 tsp of baking powder in addition to the 1 tsp baking soda (so many other recipes called for both). I cut down the oil to 1 cup and it was still wonderfully moist. I used a 1-pound bag of carrots to grate and it was roughly the 3 cups that was suggested and I omitted the walnuts (I don't care for nuts in cakes as they take away from the moist texture, in my opinion). I baked it in two 9-inch round pans at 325 in my convection oven for only 35 minutes and they came out perfect. If using convection I wouldn't go any more than 35 minutes before checking it. And I used the cream cheese frosting II recipe on this website vs. the one in this recipe because I thought that it was way too much sugar as opposed to cream cheese. One more thing that I think made mine really yummy-- I used Pampered Chef's Korintje Cinnamon spice for the 2 tsp cinnamon and it gave it such a true cinnamon taste. Edited 10 years later: This, with the above modifications, is still my favorite and most-requested cake to make. I make it every year for Easter and birthday's and it's everyone's favorite. Great in cupcake form, too! Read More
(360)
Rating: 3 stars
12/27/2006
This was good, but there are some serious changes that need to be made to rate it as five stars. First, you must add 2 tsp. of baking powder. Second, 1 1/2 c. of oil is too much, even for a southern cook. You could easily cut out 1/4 or 1/2 c. of oil and still have an incredibly moist cake. I cannot comment on the frosting, since I used cream cheese frosting II from this site instead. With these changes, this recipe is probably five stars. Tip: 1 lb. of carrots equals about 3 c. shredded. Also, I liked this as a layer cake. Next time, I will probably make three layers, rather than two. Read More
(147)
Rating: 3 stars
11/20/2005
With all the great reviews, I was a bit disappointed with this recipe. I was surprised the recipe did not call for baking powder, but prepared it exactly as written anyway. It seems I was correct, because the cake was too heavy and flat. The flavor was very good, so I WILL be trying this again, but adding at least a tablespoon of baking powder. As a sidenote, I followed other reviewers advice, and made the "Cream Cheese Frosting II" recipe. It was EXCELLENT, and I gave it five stars!! Read More
(75)
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Rating: 5 stars
04/17/2006
Incredible! I made this for my best friend's birthday because carrot cake is her favorite. I substituded the 2 cups of cane sugar for 1/2 cup of brown sugar and 1 1/2 cups of cane and added a tsp of nutmeg. I used a 9x13 glass pan. I also used a thicker cream cheese frosting that I had seen on this site. Turned out marvalous. She loved it and so did my other co workers, there was hardly any left for her to take home. This was the first from scratch cake I have ever made. Will definatly be making this again. It was just so easy. Read More
(34)
Rating: 5 stars
09/22/2009
Pretty darned tasty! I used maybe ½ tsp cinnamon (allergies in the house) and I added a few shakes of nutmeg to make up for it. I also used only 1 cup of oil. I used more like 3-½ cups of carrots; and, as suggested by other reviewers, I used Cream Cheese Frosting II. It was fabulous and moist and gone in two days! Oh, and it took around 45 minutes at 350 for a 9x13 pan. Thanks for sharing, Autumn/Fall! Read More
(22)
Rating: 4 stars
01/04/2006
Wonderful cake Autumn! For an extra moist cake I threw in a very ripe banana (which is my friend Trish's "secret ingredient") Everyone loved it! Read More
(17)
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Rating: 5 stars
09/15/2005
I made this cake for a birthday at work and EVERYONE loved it. It was moist and delicious! I added raisins and pecans (two people at work are allergic to walnuts). I baked the cake in two 9 inch rounds which drastically cut down on the cooking time. The cakes were done in 35-40 minutes not the hour 20 stated in the recipe but I did not use a bundt pan. I would definetely make again. Double the frosting recipe to frost a layer cake. Read More
(12)
Rating: 5 stars
09/08/2011
This is an excellent carrot cake! Dense, moist, and flavorful. Hubby raved about it 'til the end. I reduced the oil by 1/2 a cup, added 1/2 cup of natural applesauce, and omitted the walnuts, as neither of us like them. I used my Ninja to make the carrot really small (personal preference) instead of just grating. I opted to cook in a 9x13 pan at 340 for an hour. Next time I might add more cinnamon, but that's mostly because I like cinnamon and also to play with recipes, lol. The frosting is another story. I made the recipe version and quickly realized I'd just made a yummy glaze (probably great on a bundt/tube cake), but not a frosting, so I started over with the Cream Cheese II Frosting (minus 1 cup sugar), which was much better, especially when storing the whole thing in the 'fridge, which is how we like carrot cake. Read More
(11)
Rating: 4 stars
07/07/2006
This recipe was a standard Carrot Cake Recipe. I added one extra teaspoon Cinammon and a teaspoon nutmeg to give it more spice. The only Thing is I think it wasn't "Carroty" enough. Maybe some Carrot Baby food would give it that extra oomph like other recipes have you do. All in all though not a bad recipe. Read More
(10)