I received this recipe almost 50 years ago when I was on my first job. The carrots are precooked with the spices, making it very moist and delicious.

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Recipe Summary

Servings:
12
Yield:
1 - 9x5 loaf pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan, and line with wax paper.

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  • Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.

  • In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan.

  • Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks.

Nutrition Facts

275 calories; protein 4.2g 8% DV; carbohydrates 50.6g 16% DV; fat 7.5g 12% DV; cholesterol 1.8mg 1% DV; sodium 225.3mg 9% DV. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/02/2003
Amazing but true....I am VERY picky about the recipes I try. If they are not great the first time, I will never try them again -- and they have to be easy to throw together. I would never have attempted this one if it were not rated so highly! WELL WORTH IT. Can you believe that such a cake has no eggs, no oil, and still tastes terrific!. Note: I measured my 2-grated carrots (because carrot sizes vary so much), and it came to 2 cups lightly packed. --Louise Read More
(31)

Most helpful critical review

Rating: 1 stars
04/06/2010
This did not turn out as a cake-like substance. It was so moist that it fell apart when attempted to remove it slice by slice from the pan. Sweet flavor but not able to hold itself together as a servable cake. Read More
(6)
36 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
05/02/2003
Amazing but true....I am VERY picky about the recipes I try. If they are not great the first time, I will never try them again -- and they have to be easy to throw together. I would never have attempted this one if it were not rated so highly! WELL WORTH IT. Can you believe that such a cake has no eggs, no oil, and still tastes terrific!. Note: I measured my 2-grated carrots (because carrot sizes vary so much), and it came to 2 cups lightly packed. --Louise Read More
(31)
Rating: 5 stars
02/06/2004
I choose this recipe because of the really low fat content. However instead of chopped walnut I grind the walnuts into almost powder in a food processor to throw them in with the dry ingredients. In addition I substitute cloves for allspice. Turn out that this is one of the most delicious carrot cake. The fact that we have to precook the carrots and the natural oil from the ground up walnuts works wonders. Read More
(22)
Rating: 5 stars
09/16/2003
So flavourful and so easy to fix. Not at all the kind of carrot cake I expected but delicious. Texture makes it rather bread than cake but it's really great. Taste reminds gingerbread (in my opinion). If you're looking for a tasty easy-to-make and healthy snack don't look further! Read More
(16)
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Rating: 5 stars
05/26/2007
If you check my profile out you'll realise I'm not the best cook so when absolutely everyone loved it inluding my parents friends at school and me! I love the spice mix. I'm subsituting it again in a cookie mixture. Also I grated the carrot very very fine so the cake was extremely moist. I'm always rough with proportions so I was very happy with the end result even though I didn't follow it exact. Read More
(13)
Rating: 5 stars
10/31/2003
Best Carrot cake I have ever made. Its so easy and tastes so good. I make it every other weekend for my 2 year old who is a big cake eater. I substitutes 2 cups AP flour with 1 cup AP flour and 1 cup wheat flour and i don't use the nuts as my son doesn't like nuts in cake... Read More
(12)
Rating: 5 stars
11/18/2002
This is the best little spice cake! Heating the spices with the carrots and raisins gives the cake an even texture and keeps it very moist. I followed the suggestion of grinding the walnuts and was so pleased. The nut taste is in every crumb! Thanks for passing this one on! Read More
(11)
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Rating: 5 stars
02/14/2011
I wish I could give this 6 stars! You will not believe how good it is. And it has no eggs and just 2 tsp. of butter! Every bite is full of raisin-walnut-spice deliciousness! Be aware of the baking time though. At about 45 min the top will start getting burned. Also in my opinion 1 tsp. of cloves was too much it overshadows the other flavors. Same goes for the nutmeg. I would go with 1/2 tsp. of cloves and 1/2 tsp. of nutmeg. I added 1 tsp. of ground ginger it's a good combination with the carrots. And perhaps if you don't like a too sweet cake you could cut back on the sugar a bit because the raisins keep it sweet enough. I used 1 tsp. of baking soda and 1 tsp. of baking powder because I was afraid 2 tsp. of baking soda would affect the taste.... Those are my suggestions but even exactly as it is written it is excellent. Thanks for sharing this recipe! Read More
(9)
Rating: 5 stars
03/11/2009
Hi Erma This is indeed excellent carrot cake. I looked high and low for a recipe that used a fraction of the oil that most recipes called for. I agree with another reviewer that it is more like quick bread but never-the-less it is excellent. Moist tender flavorful. That being said I made a couple of changes for my preferences: doubled the spices; decreased baking soda to 1 tsp and added 1 tsp baking powder. Also added crushed pineapple and used the juice to make up some of the liquid. Decreased sugar to 1 cup: half brown and half white (Whey-Low). Used 2 cups grated carrots. What a great recipe. Cooking all the fruit and veggies for a few minutes has to be the secret to the moistness. I let it cool thoroughly before baking. Baked in an 11x7 baking dish to make a single layer to cut into squares for lunch boxes. My family was in heaven. I bet it will be better in a couple of days--if it lasts that long. thank you so much Judy in WA Read More
(8)
Rating: 4 stars
02/02/2007
It didn't take nearly as long to bake as the recipe said but it was still really good. I frosted it with cream cheese frosting and covered the sides in slivered almonds. It looked like a baby carrot cake loaf it was cute. Read More
(8)
Rating: 1 stars
04/06/2010
This did not turn out as a cake-like substance. It was so moist that it fell apart when attempted to remove it slice by slice from the pan. Sweet flavor but not able to hold itself together as a servable cake. Read More
(6)