Delightful Carrot Cake Recipe -
Delightful Carrot Cake Recipe
  • READY IN hrs

Delightful Carrot Cake

Recipe by  

"As a youngster I can remember waiting for grandmother to pull this cake out of the oven. Boy did it ever smell as good as it tastes. Enjoy!!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
  2. In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared pan.
  3. Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. When cool, frost with cream cheese frosting.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2003

Forget all the other carrot cake recipes -- this is absolutely THE BEST !! Have made this cake at least 20 times in the past year and everyone has raved about it. Make it for birthdays at work (at least once a month) and recently for two baby showers. Everyone thought it was bakery-made. Was just asked to make it for a home wedding reception too (increased the recipe to 48 servings). Couldn't be easier because of the carrot baby food -- no more shredding carrots. What makes it even better is the frosting. Used a combination of whipped cream and cream cheese (look in the frosting recipe section), and its not as heavy as cream cheese alone and it decorates and freezes well too. If you had 10 stars, I'd give it 20!!!

Most Helpful Critical Review
Aug 29, 2002

When I was a small child,my grandmother taught my sister and I this same recipand we have been useing it ever sence.I am now 34 and teaching my girls the sameone.Hope everyone enjoys it! Paula Figueroa Lorain,Ohio


30 Ratings

Nov 25, 2006

Fantastic recipe - I couldn't stop eating it. Admittedly, I made a number of changes: - Replaced half the flour with whole wheat (nutty flavor and better texture) - Made my own mashed carrots by boiling carrots and blending the pieces - Added some fresh, nonmashed, uncooked carrots - adds a LOT to the flavor - Replaced about half of the oil with applesauce (homemade, I just peeled and blended some apples) - Used fresh pineapple (or, I would suggest, get the canned pineapple rings and cut them up yourself - it was really nice to have small chunks of pineapple to bite into - Jumbo raisins from Trader Joe's - absolutely FABULOUS to bite into! - I also added a bit of nutmeg and ginger to balance the cinnamon

Jan 19, 2004

When I made this cake I put in all the ingredients in a bowl, mix it all together. I first tasted the mix from the bowl as I have sense I was a kid, and let me tell you it was the best thing I have ever tasted. I greased my pan put the mix in and baked it. When it came out it was even better, moist, and rich, I njoy the carrot baby food taste in the cake it made the whole cake so delouses I have never had a carrot cake made with baby food. Again it very good and out of this world my Compliments .

Oct 21, 2003

Excellent cake. Truthfully I only tried this recipe because I was curious that the rating for it was only one star but the review that went with the rating seemed very complimentary - thus piqued I took the recipe to the proof - my three teen age sons - and it passed with flying colors!

Feb 04, 2008


Jan 20, 2009

A very different spin on the old stand by carrot cake. Nice touch with the pineapple! UPDATE: I took this recipe and minus the pineapple, nuts, raisins. Cut it by a serving of 18 and put in a jelly roll pan. Made a carrot cake roll with my fav cream cheese frostings.

Mar 25, 2007

Great basic recipe! I cut back on the oil to just one cup. I added on half cup of applesauce. I also added 1 cup of shredded carrots. This cake was so very moist and flavorful. I left out the nuts and coconut as the youngsters dislke them. Awesome, awesome, awesome!


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 220 mg
  • 9%

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

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