Recipe by Krissyp
"A carrot cake that is moist, but not oily. The cream cheese frosting is delicious and does not form a crust."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
light brown sugar
1 (8 ounce) package
1 1/3 cups
I was seeking a recipe for a carrot cake that did not contain oil so when I saw this recipe, it appealed to me. I used a fresh carrot from the garden that was so largeand juicy, it was ideal. The cake froze well and proved to be a great winner with every person at the party making complimentary comments on the moisture level and the quality of the cream cheese topping
I made an apple cake recently that was too oily, so I liked the fact that this recipe uses butter instead of oil. However, I found the batter extremely dry and hard to stir. Mixing in the grated carrots was like kneading dough for bread. I had to use four times the amount of juice called for and it was still very hard to stir. I suppose it could have been because I used store-bought grated carrots, which are probably a little drier than freshly-grated carrots. The end result wasn't too bad, but I think I will try an oil-based recipe next time.
This is a delicious cake. It's very dense and moist. The icing is TO DIE FOR! I left the raisins out because of others' tastes, but I'm sure they would be delicious as well.
Excellent recipe! I used the juice of one fresh lemon instead of the orange juice. I did not have any problem at all with the batter being too thick. Be sure to thoroughly cream the butter and the sugars together -- this should take as much as 5 or 10 minutes using an electric beater. (The color will change visibly to a much lighter shade than it was when you started creaming.)
I followed the recipie as written and I actualy had success. My husband really enjoyed this carrot cake. It was my first attempt for this cake. I am pleased with the way it turned out. I made it in a spring form pan.
I love the fact that it uses raisins and walnuts, plus when I make it the cake is so moist and delicious
I found this cake way too dense for my tastes. I agree w/ a previous poster that it was very hard to stir and came out almost like a carrot "bread". I will not be making this again. It wasn't horrible, but it wasn't the best carrot cake either.
Very disappointed compared to other carrot cake recipe that I could not find. This cake can be dry. I could tell by looking at the batter it was too dry so I added 1/2 can of crushed pineapple which helped. The icing recipe is a good one and especially since I added the other 1/2 of the can of pineapple. There are better recipes out there, I suggest you choose one.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Walnut Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 257
Check out our collection of almost 200 grilled burger recipes.
A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Make this sinfully rich carrot cake--and sit back and enjoy the compliments.
Watch how to make a 5-star carrot cake recipe.
See how to make a simple, moist, and yummy carrot cake.