I have had many carrot cakes in my time, but this one just hit the spot for me. My niece loved this cake so much that she asked for the recipe and made this one for her husband's birthday. She tried others which were good, but none like this one.

Carol
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the flours, baking powder, cinnamon, and salt.

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  • In a large bowl, cream the butter or margarine with the sugars. Beat in the eggs, and then the citrus peels and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Turn the batter into a greased and floured tube pan.

  • Bake at 350 degrees F (175 degrees) for about 90 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.

Nutrition Facts

347 calories; 5.5 g protein; 48.9 g carbohydrates; 68.4 mg cholesterol; 196.8 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/29/2007
Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake. Read More
(11)

Most helpful critical review

Rating: 3 stars
06/15/2009
As this cake is printed I have to lower my usual rating. We love the citrus flavors but definitely not with the whole wheat flour. The flavors seem to age (after a day or so) much more effectively with all white flour. Read More
(17)
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/15/2009
As this cake is printed I have to lower my usual rating. We love the citrus flavors but definitely not with the whole wheat flour. The flavors seem to age (after a day or so) much more effectively with all white flour. Read More
(17)
Rating: 5 stars
04/28/2007
Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake. Read More
(11)
Rating: 5 stars
08/29/2002
This is a wonderful cake! My 1 1/2 year old son enjoyed it as a snack. I plan to use this one as a wedding cake this summer. Read More
(9)
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Rating: 5 stars
01/22/2007
I omitted nuts. Used vanilla paste to get those wonderful vanilla specks in the cream cheese frosting. Topped each cupcake with a few shredded carrots that were simmered in sugar syrup. Used green food coloring on some frosting - made them for St. Paddy's Day. Erin Go Braugh! Read More
(8)
Rating: 3 stars
08/29/2002
Maybe with a day or two the spices mull and the flavor is better. But I really didn't have very good luck with this one--the carrots and citrus didn;t have an even balance. Read More
(7)
Rating: 4 stars
03/10/2011
The taste of this cake is absolutely delicious! I have regular carrot cake but the mix of citrus gives this cake extra zest. The only thing I found was that it was a bit dry the second day. I will cutdown the flour from 3 cups to 2 and substitute oil for the butter next time. All in all I will definitely make this again! Read More
(6)
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Rating: 4 stars
08/29/2002
It is great the next day. My husband loved it. We love citrus flavor in our foods. Read More
(6)
Rating: 3 stars
10/24/2012
Found this cake a little dry! Not the really moist carrot cake I was looking for. Flavour was quite good. Read More
(2)
Rating: 5 stars
11/30/2013
very nice twist to the traditional carrot cake. Very Yummy. Followed exactly and turned out great!! Thanks Carol I try many of your baking recipes and they are all very good. Read More
(1)