-
-
My review
Carrot Cake V
Suzanne Stull
"This is a very easy cake recipe for when you're in the mood for carrot cake with a cream cheese frosting."
Added to shopping list.
Go to shopping list.
Ingredients
servings 577 calsOriginal recipe yields 16 servings (9 inch layer cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
- In a large bowl, combine sugar and oil; beat well. Add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. Combine flour, salt, soda, and spices; add to creamed mixture, beating well. Pour batter into prepared pans.
- Bake for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, and then transfer layers to wire racks.
- To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine, beating until light and fluffy. Add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. Stir in chopped pecans. Fill and frost the cake with cream cheese frosting. Garnish with pecans, if desired.
Nutrition Facts
Per Serving: 577 calories; 32 g fat; 69.8 g carbohydrates; 5.2 g protein; 77 mg cholesterol; 297 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 6279 Ratings
-
-
-
-
-
Most helpful positive review
1/15/2006
This cake is delicious! I made it into cupcakes (12 mins in the oven - made about 28) for a bridal shower and got tons of compliments. I did not think it was bland at all. Great flavor, great te...
Most helpful critical review
11/21/2010
This is a really good, moist recipe...BUT, I think using baby food as opposed to real carrots provides a WAY muted carrot flavor, so it was not what I was looking for : )
Most helpful
Most positive
Least positive
Newest
1/15/2006
This cake is delicious! I made it into cupcakes (12 mins in the oven - made about 28) for a bridal shower and got tons of compliments. I did not think it was bland at all. Great flavor, great te...
7/2/2000
This is the easiest carrot cake to make. I have had this recipe for over 32 years and have had restaurant owners ask me for the recipe. It is a very moist cake. Delicious!!!!!
5/9/2007
This is a wonderful recipe! My fiance and I both don't care for the texture most carrot cakes have, from the grated carrot. The baby food in this recipe takes care of that problem nicely! I've m...
2/18/2003
I'm diabetic, so I use Splenda instead of sugar, and I used Neufchatel instead of regular cream cheese in the frosting, but the cake was delicious anyway - and not expensive at all to make.
7/17/2008
This is THE recipe form me! I substituted applesauce for the carrots, works the same! Thanks for posting!
11/21/2010
This is a really good, moist recipe...BUT, I think using baby food as opposed to real carrots provides a WAY muted carrot flavor, so it was not what I was looking for : )
3/29/2010
I have made this recipe now probably a good hundred times, work gatherings, Sunday dinners, Holidays.... and Just because. Everyone always loves it. It has never once failed me. This is THE best...
11/1/2010
This carrot cake is delicious! I've made this three years in a row for my husband's birthday. It always comes out moist and delicious with the perfect blend of flavors. The baby food really cuts...