This is a very easy cake recipe for when you're in the mood for carrot cake with a cream cheese frosting.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.

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  • 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

576.8 calories; 5.2 g protein; 69.8 g carbohydrates; 77.2 mg cholesterol; 297.2 mg sodium. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2011
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 texture, and so easy to make. Frosted the cupcakes with the Cream Cheese Frosting II - had a bit left over. The two go together very well and many people have asked me for the recipe. Even someone who normally hates carrot cake loved this! I highly recommend it! UPDATE: I have made this recipe many times, in cupcakes and regular cake. It's always a huge hit. In cake form, you can use all of the frosting you make from Cream Cheese Frosting II. UPDATE 2: Still making this 6 years later and still a huge hit. Fills a 13 x 9 pan quite well and baked in 50 minutes. For that size, you need only half of the Cream Cheese Frosting II recipe to frost the top. Read More
(70)

Most helpful critical review

Rating: 3 stars
11/23/2010
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: ) Read More
(12)
81 Ratings
  • 5 star values: 60
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/22/2011
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 texture, and so easy to make. Frosted the cupcakes with the Cream Cheese Frosting II - had a bit left over. The two go together very well and many people have asked me for the recipe. Even someone who normally hates carrot cake loved this! I highly recommend it! UPDATE: I have made this recipe many times, in cupcakes and regular cake. It's always a huge hit. In cake form, you can use all of the frosting you make from Cream Cheese Frosting II. UPDATE 2: Still making this 6 years later and still a huge hit. Fills a 13 x 9 pan quite well and baked in 50 minutes. For that size, you need only half of the Cream Cheese Frosting II recipe to frost the top. Read More
(70)
Rating: 5 stars
08/22/2011
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 texture, and so easy to make. Frosted the cupcakes with the Cream Cheese Frosting II - had a bit left over. The two go together very well and many people have asked me for the recipe. Even someone who normally hates carrot cake loved this! I highly recommend it! UPDATE: I have made this recipe many times, in cupcakes and regular cake. It's always a huge hit. In cake form, you can use all of the frosting you make from Cream Cheese Frosting II. UPDATE 2: Still making this 6 years later and still a huge hit. Fills a 13 x 9 pan quite well and baked in 50 minutes. For that size, you need only half of the Cream Cheese Frosting II recipe to frost the top. Read More
(70)
Rating: 5 stars
08/28/2003
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!!!!! Read More
(28)
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Rating: 5 stars
05/09/2007
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 made only this recipe since I first tried it and I have always had a nice moist fluffy cake. I've followed the directions exactly and never had the problem with the cake under-cooking like some people are talking about (and my oven heats on the lower side too). I really recommend this cake! Read More
(23)
Rating: 5 stars
08/06/2003
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. Read More
(17)
Rating: 5 stars
07/17/2008
This is THE recipe form me! I substituted applesauce for the carrots works the same! Thanks for posting! Read More
(16)
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Rating: 3 stars
11/23/2010
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: ) Read More
(12)
Rating: 5 stars
08/13/2006
Easy to make and WONDERFUL to eat!! I had many compliments on it!! Read More
(12)
Rating: 5 stars
03/29/2010
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 recipe I have found I always have to make two batches. One to keep for home and one for the function I am taking it to. This has the perfect blend of spices and a lovely texture. Read More
(10)
Rating: 5 stars
11/04/2010
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 down on prep time and I like that it doesn't have pineapple or raisins in it. If you're looking for an easy and delicious carrot cake you've found it!:) Read More
(9)