Rating: 4.5 stars 4.6
331 Ratings
  • 5 star values: 239
  • 4 star values: 69
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 4

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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