Almost a fruit cake, chock full of goodies, with very little cake! Moist and fruity, spicy and gooey, the BEST Carrot Cake EVER! This recipe is very versatile, in that you can make cupcakes, sheet cake, loaf pan, tube pan and even a layer cake with the batter, just be sure you adjust the time.
Preheat oven to 350 degrees.
Add all ingredients in large mixing bowl in order, then mix just until moistened.
Bake in greased 10 x 13 pan or tube pan for about 1 hour, or until toothpick inserted comes out clean.
Frosting:
3 oz. cream cheese
1/2 cup butter
1 teaspoon vanilla
1/2 box powdered sugar
Opt. 1 drop yellow food color
Mix and frost on cooled cake.
You must be logged in to post a review.
An excellent carrot cake recipe! I left out the walnuts, added a 1/2 t of mace, used golden raisins, and made them into cupcakes for a friend’s birthday… I was afraid I had done something wrong because the batter and end result was very heavy in weight, but my fears were unfounded because everyone LOVED them! Thank you so much for posting this!
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
3 Comments
Leave a Comment
You must be logged in to post a comment.
smalltowngirl on 6.30.2010
I made this cake yesterday evening for company and was a little surprised at how heavy it turned out.
I guess I base that off of the picture and mine was heavier than the picture shows, it also didn’t turn out as dark??? Don’t know what caused that as I used brown sugar instead of the white sugar it calls for. I guess I was looking more for a “Mimi’s Restaurant” style carrot cake…don’t get me wrong it was very good and we enjoyed it!
txmom2jami on 11.27.2009
I’d never made a carrot cake before, but decided to bake this one to take to my cousin’s for Thanksgiving and as a “surprise” for my husband (his birthday is December 4). This cake went together very easily – I get distracted in the kitchen and need “foolproof” recipes that promise fairly easy success. LOL! I baked it in a 9 x 13 metal pan Wednesday night and then spread the frosting on it Thursday morning before heading to my cousin’s. Sprinkled a few chopped walnuts on top to make it a little more “fancy” since it was in the metal pan. We LOVED this cake. I must confess, I’m not a big raisin person, but I still put them in there and loved it (I did use golden raisins, rather than the dark ones.)
I will definitely be making this again!
lunamoon on 8.2.2009
This cake was easy to mix up, although I thought maybe there wasn’t enough flour! But it turned out to be almost like a “fruit cake” – meaning it was very dense and very moist, and very heavy! The frosting was perfect, and I used neufchatel (sp?) cheese – the lower fat cream cheese, and you couldn’t taste any difference, it was soooo creamy and yummy! I probably baked it 5 minutes more than 1 hour, and it turned out very well. I used carrots from my garden, and brought it to a pot luck and it was a big hit. I had to fight to bring back one piece to enjoy this a.m. with coffee as I write this review. =)