Everyone tells me this is the best carrot cake ever! Frost with your favorite Cream Cheese Frosting.

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Ingredients

24
Original recipe yields 24 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 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

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  • In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.

  • Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

254 calories; 15.6 g total fat; 31 mg cholesterol; 208 mg sodium. 27.2 g carbohydrates; 2.9 g protein; Full Nutrition

Reviews (219)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/17/2006
This turned out really well. I followed the suggestions of another reviewer and used 1 cup of unsweetened apple sauce and 1/3 cup of oil instead of the full amount of oil and the cake turned out moist and delicious. I halved the sugar -- I think two cups would have been too much! Indeed the cake was still sweet and I feel that I could have reduced the sugar even more especially since we used cream cheese frosting. This makes quite a lot of cake; in the future I may make halve the recipe and bake it in a loaf pan for our small family. We served seven people and still ended up with leftovers for ten more! Read More
(216)

Most helpful critical review

Rating: 3 stars
10/07/2003
I liked the flavor of this cake but there is too much oil in it. The texture was moist but too oily. The cinnamon was just the right amount and the cake wasn't too sweet. I'll make it again but I am going to put in about half the amount of the oil. Read More
(32)
274 Ratings
  • 5 star values: 211
  • 4 star values: 47
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
03/17/2006
This turned out really well. I followed the suggestions of another reviewer and used 1 cup of unsweetened apple sauce and 1/3 cup of oil instead of the full amount of oil and the cake turned out moist and delicious. I halved the sugar -- I think two cups would have been too much! Indeed the cake was still sweet and I feel that I could have reduced the sugar even more especially since we used cream cheese frosting. This makes quite a lot of cake; in the future I may make halve the recipe and bake it in a loaf pan for our small family. We served seven people and still ended up with leftovers for ten more! Read More
(216)
Rating: 5 stars
03/17/2006
This turned out really well. I followed the suggestions of another reviewer and used 1 cup of unsweetened apple sauce and 1/3 cup of oil instead of the full amount of oil and the cake turned out moist and delicious. I halved the sugar -- I think two cups would have been too much! Indeed the cake was still sweet and I feel that I could have reduced the sugar even more especially since we used cream cheese frosting. This makes quite a lot of cake; in the future I may make halve the recipe and bake it in a loaf pan for our small family. We served seven people and still ended up with leftovers for ten more! Read More
(216)
Rating: 5 stars
12/12/2005
Wow... i've been using this recipe for about a year now and it is awesome the only changes I make are using 1 cup applesauce and 1/3 cup oil and i use 2 tablespoons of cinnamon instead of teaspoons:P... just fantastic:D Read More
(101)
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Rating: 5 stars
07/30/2007
I made this cake for a big family party and can honestly say I've never received so many compliments for any cake I've made before and I've made quite a few! I stuck faithfully to the given recipe but I would caution that it took about 20 minutes longer to cook so look carefully at it before taking it out of the oven - it will be very sticky in the middle but shouldn't wobble! Read More
(81)
Rating: 5 stars
12/25/2006
This was so moist and delicious! I got rave reviews! I made a few modifications to lighten it up a bit. I substituted 1 cup of the oil with applesauce and used 2/3 cup of whole wheat flour for the white flour. I also decreased the sugar by 1/2 a cup and think I will take even more out next time. It was plenty sweet especially with the applesauce and the cream cheese frosting. This is definitely a keeper recipe! Read More
(36)
Rating: 3 stars
10/07/2003
I liked the flavor of this cake but there is too much oil in it. The texture was moist but too oily. The cinnamon was just the right amount and the cake wasn't too sweet. I'll make it again but I am going to put in about half the amount of the oil. Read More
(32)
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Rating: 4 stars
03/31/2007
I cut this recipe in half in order to make a single layer cake (in a round 8 inch pan). It worked out really well, I still followed what others said by cutting out some of the oil and substituting it with applesauce..I did about half and half. I also added in some nutmeg and cloves. If you do cut this recipe in half though you just have to remember to watch the baking time.. instead of 40-45 minutes, you only need about 30-35. I frosted the cake with cream cheese frosting, covered the sides with walnuts, dusted it with a little cinnamon and everyone loved it! Im so glad i came upon this recipe, I looked long and hard for one that i would be able to reduce easily and that didnt have any pineapple! Ill definitely use this one again. Read More
(28)
Rating: 5 stars
06/17/2007
Taking advice from everyone else I also used 1 cup applesauce and 1/3 cup oil. I didn't use the nuts (too many people with allergies) but I didn't even notice they were missing. I also used a bit of pumpkin pie spice in addition to the cinnamon. Yum! This makes a great cake and it is also perfect for cupcakes for a picnic. Read More
(17)
Rating: 5 stars
02/06/2006
I made this with out nuts for my twins first birthday and it was a huge hit. I was asked for the recipe and had many complements on how yummy it was. It is the third time I made it and it is great every time! Read More
(15)
Rating: 5 stars
10/30/2007
Best carrot cake!! Super moist! My Mom uses this recipe and it is delish! I use it now too except I modified it a bit to make healthier. Use 1 cup no sugar added applesauce and 1/3 c oil (sometimes substitute all applesauce) 1 c sugar & 1 c splenda and it tastes just as good as reg. recipe. NO walnuts though because we dont like them! Use crm cheese frosting from site! Read More
(13)