Carrot Cake V

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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.

—Caroline

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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 : )

—Holly033

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76 Ratings

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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!!!!!

—REDLADY

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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!

—Dble

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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.

—RAINBOWNIC

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Jul 17, 2008

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

—sylvain

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Aug 12, 2006

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

—baileyboo923

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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.

—Karen

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Nutrition

Calories
577 kcal
29%

Carbohydrates
69.8 g
23%

Cholesterol
84 mg
28%

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.

Nutritional Information

Carrot Cake V

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 577
Calories from Fat: 288

% Daily Value *
Total Fat 32g 49 %
Saturated Fat 9.5g 47 %
Cholesterol 84mg 28 %
Sodium 297mg 12 %
Potassium 123mg 3 %
Total Carbohydrates 69.8g 23 %
Dietary Fiber 1.7g 7 %
Protein 5.2g 10 %
Sugars 55.6g
Vitamin A 45 %
Vitamin C 2 %
Calcium 4 %
Iron 14 %
Thiamin 19 %
Niacin 16 %
Vitamin B6 4 %
Magnesium 6 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.