Carrot Cake V Recipe -
Carrot Cake V Recipe

Carrot Cake V

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"This is a very easy cake recipe for when you're in the mood for carrot cake with a cream cheese frosting."

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Ingredients Edit and Save

Original recipe makes 9 inch layer cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
  2. In a large bowl, combine sugar and oil; beat well. Add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. Combine flour, salt, soda, and spices; add to creamed mixture, beating well. Pour batter into prepared pans.
  3. Bake for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, and then transfer layers to wire racks.
  4. To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine, beating until light and fluffy. Add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. Stir in chopped pecans. Fill and frost the cake with cream cheese frosting. Garnish with pecans, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2011

This cake is delicious! I made it into cupcakes (12 mins in the oven - made about 28) for a bridal shower and got tons of compliments. I did not think it was bland at all. Great flavor, great texture, and so easy to make. Frosted the cupcakes with the Cream Cheese Frosting II - had a bit left over. The two go together very well and many people have asked me for the recipe. Even someone who normally hates carrot cake loved this! I highly recommend it! UPDATE: I have made this recipe many times, in cupcakes and regular cake. It's always a huge hit. In cake form, you can use all of the frosting you make from Cream Cheese Frosting II. UPDATE 2: Still making this 6 years later and still a huge hit. Fills a 13 x 9 pan quite well and baked in 50 minutes. For that size, you need only half of the Cream Cheese Frosting II recipe to frost the top.

Most Helpful Critical Review
Nov 23, 2010

This is a really good, moist recipe...BUT, I think using baby food as opposed to real carrots provides a WAY muted carrot flavor, so it was not what I was looking for : )


79 Ratings

Aug 28, 2003

This is the easiest carrot cake to make. I have had this recipe for over 32 years and have had restaurant owners ask me for the recipe. It is a very moist cake. Delicious!!!!!

May 09, 2007

This is a wonderful recipe! My fiance and I both don't care for the texture most carrot cakes have, from the grated carrot. The baby food in this recipe takes care of that problem nicely! I've made only this recipe since I first tried it, and I have always had a nice, moist, fluffy cake. I've followed the directions exactly, and never had the problem with the cake under-cooking, like some people are talking about (and my oven heats on the lower side, too). I really recommend this cake!

Aug 06, 2003

I'm diabetic, so I use Splenda instead of sugar, and I used Neufchatel instead of regular cream cheese in the frosting, but the cake was delicious anyway - and not expensive at all to make.

Jul 17, 2008

This is THE recipe form me! I substituted applesauce for the carrots, works the same! Thanks for posting!

Aug 12, 2006

Easy to make and WONDERFUL to eat!! I had many compliments on it!!

Mar 29, 2010

I have made this recipe now probably a good hundred times, work gatherings, Sunday dinners, Holidays.... and Just because. Everyone always loves it. It has never once failed me. This is THE best recipe I have found I always have to make two batches. One to keep for home and one for the function I am taking it to. This has the perfect blend of spices and a lovely texture.


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  • Calories
  • 577 kcal
  • 29%
  • Carbohydrates
  • 69.8 g
  • 23%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 297 mg
  • 12%

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

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