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My review
Carrot Cake III
Tammy Elliott
"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."
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Ingredients
2 h servings 575 calsOriginal recipe yields 18 servings (1 - 9x13 inch cake)
- Adjust
- US
- Metric
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 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 575 calories; 34.8 g fat; 63.7 g carbohydrates; 5.1 g protein; 69 mg cholesterol; 347 mg sodium. Full nutrition
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Reviews
Read all reviews 50036480 Ratings
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Most helpful positive review
12/8/2006
After reading through 4-5 pages of the reviews, I consolidated the most referred alterations to this recipe to: 1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of v...
Most helpful critical review
4/28/2011
'Steps up on soap box'. First of all I wish people would stop changing the entire recipe then giving it 5 starts. I tried this recipe as is, and it's not good. I don't have time to go through ...
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12/8/2006
After reading through 4-5 pages of the reviews, I consolidated the most referred alterations to this recipe to: 1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of v...
3/18/2008
I chose this recipe specifically because it did not contain pineapple. It was wonderful just as written. (stepping on my soapbox)I think that a recipe should be reviewed for it's own merits with...
3/30/2007
This is a great recipe. Some other reviewers had problems with the center falling-these tips may help. Cakes will sink or fall because of the following 1.Overbeating-too much air is incorporat...
2/7/2010
This is just my humble opinion, but I think it's very rude of people changing the recipe so much and then bragging about it like it worked out better than the one given. I don't understand why...
3/14/2008
Great recipe. It was my 1st homemade carrot cake & it turned out perfect. I made a layer cake using 2 9"round pans & cooked at 350F for 35 minutes.
4/28/2011
'Steps up on soap box'. First of all I wish people would stop changing the entire recipe then giving it 5 starts. I tried this recipe as is, and it's not good. I don't have time to go through ...
12/31/2002
This recipe was incredible. After a box mix went awry, I turned to this terrific site to find a scratch recipe and decided to try this one. Scrumptious! Like some other bakers, I made a few s...
10/5/2006
I made some subs: 1.5 cups brown sugar (no white), half cup oil and 1 cup crushed pineapple (drained) instead of 1 1/4 cup oil, 2.5 tsp cinnamon and 1/4 tsp nutmeg, 3 tsp vanilla, omitted nuts a...
4/9/2011
Of all of the many reviews on the site for this recipe only a handful of people actually reviewed this recipe. Most changed the recipe and then, instead of submitting what was now a new recipe a...