Carrot Cake

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    This recipe can be customized by adding up to a total of 1 1/2 cups of raisins and/or coconut flakes.

    If desired, you can cook the cake in 4 pans and frost in between the layers. If so, double the frosting recipe.



  1. 1 1/2 c vegetable oil (10.5 oz)
  2. 2 c sugar (14 oz)
  3. 1 t salt
  4. 4 eggs
  5. 1 T cinnamon
  6. 1/2 t ginger
  7. 1/4 t ground cloves
  8. 2 c flour (8.5 oz)
  9. 2 t baking soda
  10. 3 c finely grated carrots (11.5 oz)
  11. 1 1/2 c chopped pecans or walnuts (5.75 oz)
  12. Frosting

  13. 5 T unsalted butter, softened but still cool
  14. 1 (8oz) cream cheese, softened
  15. 1 T sour cream
  16. 1/2 t vanilla extract
  17. 1 1/4 c powdered sugar (4.5 oz)



  1. Preheat oven to 350°F.
  2. Lightly grease two 9 inch round layer pans, or one 9x13 inch pan.
  3. Beat together the oil, sugar, salt, eggs, cinnamon, ginger, and cloves.
  4. Mix the flour with the baking soda, and stir in.
  5. Add the carrots and nuts, and mix until just blended.
  6. Pour into the prepared pan(s).
  7. Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it.
  8. Allow the cake(s) to cook completely before frosting. If using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
  9. Frosting

  10. When the cake is cool, beat the cream cheese, butter, sour cream, and vanilla until combined.
  11. Scrape down bowl, with spatula as needed.
  12. Mix in the powdered sugar and beat until smooth.
  13. Frost cake and store in refrigerator until serving.

Picture of Recipe

Carrot Cake - Picture of Recipe
Serves: 12
Prep Time: 20 minutes
Cook Time: 40 minutes
Course: Dessert
Type of Food: Cake,Vegetarian
Key Ingredient: Carrots,
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Electric Mixer,Food Processor,Oven Bake
Themes/Holidays: Easter

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