Carrot Cake I Recipe - Allrecipes.com
Carrot Cake I Recipe

Carrot Cake I

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"This is a sumptuous cake!"

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Ingredients Edit and Save

Original recipe makes 1 bundt cake Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2007

Good recipe. Cake comes out moist and tasty. One caveat: the recipe says to leave the cake in the oven for 60-70 minutes. This is too long. I put my cake in a 10 inch bundt pan for 60 minutes at 350 degrees and the cake was overdone. Next time I plan on checking the cake at 45-50 minutes to test for doneness.

 
Most Helpful Critical Review
Jul 21, 2003

My husband loved this cake, I thought it was too wet. DO NOT ADD ANYMORE THAN 3/4 CUP OF OIL.

 

139 Ratings

Jun 28, 2006

I was searching for that perfect carrot cake recipe, and I seem to have found it! I chose this one after looking through the recipes on this site and the reviews. However, I did go along with some of the suggestions to reduce the amount of vegetable oil. I used 3/4 c. and the cake turned out moist with no oily taste. I also used 1 cup w. sugar and 1 cup brown sugar rather than all white. I opted for walnuts instead of raisins. It came out perfect in a 8X12 inch pan for 40 minutes in 350 degrees. I didn't try the glaze icing and went with the suggestions for the Cream Cheese Frosting II recipe. I love cream cheese desserts and even though I used 95% fat free cream cheese it still tasted flavorful and rich. Awesome combination. Rave reviews came from all who tasted it.

 
Nov 15, 2005

I reviewed several recipes and choose this one. I made it for my new bride who loves carrot cake. The cake was INCREDIBLE. She says it is the best carrot cake she has ever had. The flavor was so wonderful and the cake was extremely moist. I think the cake gets better with sitting and allowing the raisins and spices to ferment into the cake... for several hours prior to serving. I recommend adding a bit more nutmeg then called for and I also added 1 teaspoon of genuine mexican vanilla to the batter as well. Mmmmmmm Enjoy this recipe. This cake will make many new friends for you.

 
Mar 27, 2006

I reduced oil to 1 cup and used 1 cup white sugar and 1 cup brown sugar. The cake turned out very good and moist. I will be making this again, it is now my favorite carrot cake recipe.

 
Dec 20, 2003

I baked it in a 9x13 pan for 40 minutes, delicious!

 
Jul 23, 2003

Hi I'm Tyler. My friend and I had to make carrot cake for our science project. We both thought it was not only delicious, but the best carrot cake we had ever tasted. One of the other teachers came into our classroom to sample some of the food and asked for a slice of our cake. He then asked us what the "orange" things were and after we told him that they were carrots, he said that he didn't realize that carrot cake actually had carrots in it. After we stopped laughing, we realized that he wasn't kidding! Anyway, the whole class loved it and the entire cake went in no time!

 
Sep 16, 2007

I used regular raisins soaked in rum, and added a few walnuts too. Really moist and tasty. I didn't make the frosting this time because I didn't have the cream cheese on hand. Next time I'll try the frosting too. This recipe beats the dried out stuff we get at the grocer's bakery any day.

 

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Nutrition

  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 76 g
  • 25%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 27.4 g
  • 42%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 551 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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