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My review
Carrot Cake I
Kathleen Dickerson
"This recipe makes a sumptuous carrot cake with cinnamon accents and a homemade cream cheese glaze."
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Ingredients
servings 559 calsOriginal recipe yields 12 servings (1 bundt cake)
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- US
- Metric
Directions
{{model.addEditText}} Print- Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
- Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
- Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
- To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.
Nutrition Facts
Per Serving: 559 calories; 27.4 g fat; 76 g carbohydrates; 5.5 g protein; 70 mg cholesterol; 551 mg sodium. Full nutrition
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Reviews
Read all reviews 132155 Ratings
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Most helpful positive review
6/28/2006
I was searching for that perfect carrot cake recipe, and I seem to have found it! I chose this one after looking through the recipes on this site and the reviews. However, I did go along with so...
Most helpful critical review
3/26/2002
My husband loved this cake, I thought it was too wet. DO NOT ADD ANYMORE THAN 3/4 CUP OF OIL.
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6/28/2006
I was searching for that perfect carrot cake recipe, and I seem to have found it! I chose this one after looking through the recipes on this site and the reviews. However, I did go along with so...
11/14/2007
Good recipe. Cake comes out moist and tasty. One caveat: the recipe says to leave the cake in the oven for 60-70 minutes. This is too long. I put my cake in a 10 inch bundt pan for 60 minutes at...
11/15/2005
I reviewed several recipes and choose this one. I made it for my new bride who loves carrot cake. The cake was INCREDIBLE. She says it is the best carrot cake she has ever had. The flavor was s...
3/27/2006
I reduced oil to 1 cup and used 1 cup white sugar and 1 cup brown sugar. The cake turned out very good and moist. I will be making this again, it is now my favorite carrot cake recipe.
3/26/2002
My husband loved this cake, I thought it was too wet. DO NOT ADD ANYMORE THAN 3/4 CUP OF OIL.
5/31/2003
Hi I'm Tyler. My friend and I had to make carrot cake for our science project. We both thought it was not only delicious, but the best carrot cake we had ever tasted. One of the other teachers c...
9/16/2007
I used regular raisins soaked in rum, and added a few walnuts too. Really moist and tasty. I didn't make the frosting this time because I didn't have the cream cheese on hand. Next time I'll try...