Carrot Cake I Recipe
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Carrot Cake I

By: Kathleen Dickerson  
"This is a sumptuous cake!"

Rating: This weblink has been rated 121 times with an average star rating of 4.6 Read Reviews (102)

Rate/Review | 2,595 people have saved this

 

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Original Recipe Yield 1 bundt cake
 

Ingredients

  • 3 cups grated carrots
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup golden raisins
  • 1 1/4 cups confectioners' sugar
  • 1 (3 ounce) package cream cheese
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla extract

Directions

  1. Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
  2. Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
  3. Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
  4. To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 561 | Total Fat: 27.4g | Cholesterol: 79mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2005 by Cooking Dad 
I reviewed several recipes and choose this one. I made it for my new bride who loves carrot... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2006 by shayna 
I was searching for that perfect carrot cake recipe, and I seem to have found it! I chose this... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2003 by NICEJANET 
My husband loved this cake, I thought it was too wet. DO NOT ADD ANYMORE THAN 3/4 CUP OF OIL. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2003 by schmerna 
I baked it in a 9x13 pan for 40 minutes, delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2007 by Pauline 
Good recipe. Cake comes out moist and tasty. One caveat: the recipe says to leave the cake in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2006 by Traci B 
I reduced oil to 1 cup and used 1 cup white sugar and 1 cup brown sugar. The cake turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by LINDA MCLEAN 
Hi I'm Tyler. My friend and I had to make carrot cake for our science project. We both thought... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2007 by Melissa Davis 
I used regular raisins soaked in rum, and added a few walnuts too. Really moist and tasty. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2007 by 072705r 
Wow a keeper for sure. I used 1 cup of oil and 1 c brown sugar and 1 c white sugar, also I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2003 by JAZZY-GIRL 
I thought my Oma's carrot cake recipe was the very best-until I tried this one. We give it 5... MORE

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