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My review
Carrot Walnut Cake
Krissyp
"A carrot cake that is moist, but not oily. The cream cheese frosting is delicious and does not form a crust."
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Ingredients
1 h 30 m servings 519 calsOriginal recipe yields 16 servings (1 - 10 inch round cake)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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
Per Serving: 519 calories; 28.5 g fat; 62 g carbohydrates; 6.9 g protein; 108 mg cholesterol; 402 mg sodium. Full nutrition
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Reviews
Read all reviews 1719 Ratings
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Most helpful positive review
4/26/2007
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. Th...
Most helpful critical review
1/18/2005
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 grat...
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4/26/2007
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. Th...
7/12/2008
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.
1/18/2005
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 grat...
9/16/2009
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 an...
2/27/2008
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...
9/7/2009
I love the fact that it uses raisins and walnuts, plus when I make it the cake is so moist and delicious
3/2/2010
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 w...
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...