Carrot Cake IX

Name: Carrot Cake IX
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1 - 9 inch 2 layer cake
Ingredients: 2 cups self-rising flour; 2 teaspoons ground cinnamon; 2 cups white sugar; 1 ½ cups vegetable oil; 4 eggs; 3 cups grated carrots; 1 cup chopped walnuts; 1 (8 ounce) package cream cheese; ½ cup margarine, softened; 1 pound confectioners' sugar; 1 cup chopped walnuts; 1 teaspoon vanilla extract

Rating: 4.31 stars

35 Ratings
29 Reviews
3 Photos

This is a great carrot cake recipe that is very simple and it doesn't have all those spices.

By DIANE WEBER

Gallery

Recipe Summary

prep:

30 mins

cook:

30 mins

total:

1 hr

Servings:

Yield:

1 - 9 inch 2 layer cake

Nutrition Info

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.

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Step 2

In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the batter evenly between the two prepared pans.
Step 3

Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans.
Step 4

To make the frosting, use the second set of ingredients. In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and frost the cooled cake layers.

Nutrition Facts

Per Serving:

890 calories; protein 8.9g 18% DV; carbohydrates 92.8g 30% DV; fat 56.2g 86% DV; cholesterol 82.5mg 28% DV; sodium 450.6mg 18% DV. Full Nutrition

Reviews (29)

Most helpful positive review

mineminemine

04/03/2005

EXCELLENT! i made it for easter and it was a big hit. people who said they don't like carrot cake said it was awesome. Read More

Helpful

(34)

Most helpful critical review

PODGER1

11/29/2005

I was looking for something very quick and easy (which it was) that the kids would eat (which they didn't). There was a total lack of flavor...my apologies to the person who submitted this one...but maybe all those spices are there for a reason because this was very bland and the texture of the cake was just "wierd"...I don't know how else to describe it. I took it to a party and ended up tossing most of the cake when we came home. We will not make this one again but will go back to the tried and true recipe with all of the spices and the crushed pineapple and coconut. Read More

Helpful

(48)

35 Ratings

5 star values: 26
4 star values: 4
3 star values: 0
2 star values: 0
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

PODGER1

11/28/2005

Helpful

(48)

mineminemine

04/03/2005

EXCELLENT! i made it for easter and it was a big hit. people who said they don't like carrot cake said it was awesome. Read More

Helpful

(34)

LIBERTYRAIN

10/19/2003

a simple recipie all will love.You can't go wrong with this one!!! Read More

Helpful

(27)

MIKENDREA

09/12/2003

This recipe is very close to the one my mom was "famous" for. I used all-purpose flour and did not add baking powder or soda and it is just fine. For those who do not like a lot of "spice" this is a great recipe. I only used 1 teaspoon and it is just right for us. I also did not add nuts this time. Yummy! Read More

Helpful

(14)

Kelly

03/24/2009

This is an excellant carrot cake. I used less oil 1 3/4 cups and added raisins as my kids love the raisins as well. Then we added 1 cup of original unsweetened applesauce. This was awesome and it was like Grandma's recipe. Great Job. Read More

Helpful

(11)

TATIHEKMATI

12/21/2004

this recipe was quite possibly the grossest and weirdest tasting and looking "cakes" (and i use that term loosely) that i have ever made tasted and seen. eeww. sorry to the person who invented this cake but it is lacking ingredients and its not a good thing! they're there for a reason...TASTE. Read More

Helpful

(10)

DDC

12/10/2005

I LOVED this cake! WOW! My kids couldn't even wait until it was frosted. It was super sweet and moist. I think the problem some of the others had was that they may have missed the self-rising flour. I did! I had everything mixed and had to go back and add salt and baking powder. (3 tsp baking powder & 1 tsp salt) I also baked this in a 9x13 pan and it worked well. Great recipe Diane! Thanks! Read More

Helpful

(10)

Annie

04/16/2007

I've made this cake on several occasions and I love it. I am not a fan of raisins or pineapple in carrot cake and have found this recipe to be a great stand by. People love it when I bring it to parties and I've always found it to be easy to make with fantastic results. I sometimes add a bit more spices to it but depends on my mood. I'm not sure what the reviewers who found the texture to be weird or gross did but for me this recipe has always been moist and delicious. Read More

Helpful

(10)

CLASSYSTAR

10/15/2003

I halved the recipe and only made one layer but this cake came out great. It had a moist tender crumb inside but there was a slight crispness to the top and bottom that I just loved. Next time I will try adding 1/2 cup golden raisins. I may also try making it with grated apples or Fuyu (hard) persimmons instead of carrots! Thank you. Read More

Helpful

(7)

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Nutritional Information

Carrot Cake IX

Servings Per Recipe: 12
Calories: 889.6

% Daily Value *

protein: 18 %

carbohydrates: 30 %

exchange other carbs:

dietary fiber: 11 %

sugars:

fat: 86 %

saturated fat: 54 %

cholesterol: 28 %

vitamin a iu: 105 %

niacin equivalents: 26 %

vitamin b6: 12 %

vitamin c: 3 %

folate: 19 %

calcium: 13 %

iron: 12 %

magnesium: 15 %

potassium: 7 %

sodium: 18 %

thiamin: 25 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.