Rating: 4.45 stars
22 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

A carrot cake that is moist, but not oily. The cream cheese frosting is delicious and does not form a crust.

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
16
Yield:
1 - 10 inch round cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan. Sift together the flour, baking powder, baking soda, cinnamon and salt, set aside.

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  • In a medium bowl, cream together the 1 cup butter, brown sugar and white sugar. Stir in the eggs and the orange juice. Add the sifted dry ingredient, mix well. Finally, fold in the walnuts, raisins and carrots. Pour the batter into the prepared pan.

  • Bake for 1 hour in the preheated oven, until a tester comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.

  • To make the frosting, in a medium bowl, beat together the cream cheese, vanilla, 1/2 cup butter and confectioners sugar until smooth. Spread over cooled cake.

Nutrition Facts

519 calories; protein 6.9g; carbohydrates 62g; fat 28.5g; cholesterol 107.7mg; sodium 401.7mg. Full Nutrition
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Reviews (23)

Most helpful positive review

Rating: 5 stars
04/26/2007
I was seeking a recipe for a carrot cake that did not contain oil so when I saw this recipe it appealed to me. I used a fresh carrot from the garden that was so largeand juicy it was ideal. The cake froze well and proved to be a great winner with every person at the party making complimentary comments on the moisture level and the quality of the cream cheese topping Read More
(36)

Most helpful critical review

Rating: 3 stars
01/18/2005
I made an apple cake recently that was too oily so I liked the fact that this recipe uses butter instead of oil. However I found the batter extremely dry and hard to stir. Mixing in the grated carrots was like kneading dough for bread. I had to use four times the amount of juice called for and it was still very hard to stir. I suppose it could have been because I used store-bought grated carrots which are probably a little drier than freshly-grated carrots. The end result wasn't too bad but I think I will try an oil-based recipe next time. Read More
(19)
22 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/26/2007
I was seeking a recipe for a carrot cake that did not contain oil so when I saw this recipe it appealed to me. I used a fresh carrot from the garden that was so largeand juicy it was ideal. The cake froze well and proved to be a great winner with every person at the party making complimentary comments on the moisture level and the quality of the cream cheese topping Read More
(36)
Rating: 5 stars
07/13/2008
This is a delicious cake. It's very dense and moist. The icing is TO DIE FOR! I left the raisins out because of others' tastes but I'm sure they would be delicious as well. Read More
(22)
Rating: 3 stars
01/18/2005
I made an apple cake recently that was too oily so I liked the fact that this recipe uses butter instead of oil. However I found the batter extremely dry and hard to stir. Mixing in the grated carrots was like kneading dough for bread. I had to use four times the amount of juice called for and it was still very hard to stir. I suppose it could have been because I used store-bought grated carrots which are probably a little drier than freshly-grated carrots. The end result wasn't too bad but I think I will try an oil-based recipe next time. Read More
(19)
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Rating: 5 stars
09/16/2009
Excellent recipe! I used the juice of one fresh lemon instead of the orange juice. I did not have any problem at all with the batter being too thick. Be sure to thoroughly cream the butter and the sugars together -- this should take as much as 5 or 10 minutes using an electric beater. (The color will change visibly to a much lighter shade than it was when you started creaming.) Read More
(14)
Rating: 5 stars
02/27/2008
I followed the recipie as written and I actualy had success. My husband really enjoyed this carrot cake. It was my first attempt for this cake. I am pleased with the way it turned out. I made it in a spring form pan. Read More
(13)
Rating: 5 stars
09/08/2009
I love the fact that it uses raisins and walnuts plus when I make it the cake is so moist and delicious Read More
(12)
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Rating: 2 stars
03/03/2010
Very disappointed compared to other carrot cake recipe that I could not find. This cake can be dry. I could tell by looking at the batter it was too dry so I added 1/2 can of crushed pineapple which helped. The icing recipe is a good one and especially since I added the other 1/2 of the can of pineapple. There are better recipes out there I suggest you choose one. Read More
(10)
Rating: 3 stars
11/14/2008
I found this cake way too dense for my tastes. I agree w/ a previous poster that it was very hard to stir and came out almost like a carrot "bread". I will not be making this again. It wasn't horrible but it wasn't the best carrot cake either. Read More
(10)
Rating: 5 stars
08/30/2010
Wonderful! we love this cake! Read More
(8)