Lynn's Carrot Cake

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Mar 31, 2005

This is an excellent cake recipe that makes moist, delicious muffins. I substituted 1 cup of Splenda Granular for 1 cup of the sugar, and I replaced 1 cup of the oil with 1 cup of unsweetened applesauce. I got 18 large muffins out of this recipe, and the crumb is so moist, you won't miss the frosting!

—ELVISCOSTELLOFAN

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Oct 09, 2002

I made this for my daughter's birthday. It was moist and really good. I used an Italian Cream Cheese Frosting recipe that I have been using for a long time. I will make it again.

—KJHOLMES

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20 Ratings

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Sep 01, 2003

This cake is moist and delicious. One little change: I used 1 cup of oil and 1/2 cup orange juice instead of the 1 1/2 cup oil. Also used chocolate fudge icing. But it's good enough to serve w/o frosting. Everyone loved the cake and wanted recipe. Thanks!

—Indiana Peggy

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May 03, 2008

This is a great recipe. I used the full can of crushed pineapple (364ml). And I took the advice of others here and used 1 cup if oil and 1/2 cup of orange juice. I also used a tube pan. Excellent recipe.

—chef022290

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Jun 02, 2009

My husband wanted chocolate carrot cake for his birthday but as we are in the process of moving, I couldn't find my cook book with the recipe. This was pretty close to what I used, but not quite the same. I didn't have enough oil for the recipe and the amount indicated seemed like a ton so I substituted half for applesauce. I had just recently watched a cooking show where the pastry chef recommended mixing cake batter with a whisk instead of an automatic mixer. She said the mixer made the batter tough. I tried the whisk and it was easy and really did seem to improve the batter. It turned out really really good. Moist with a fantastic consistency. Excellent recipe!

—HeatherM

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Dec 10, 2008

This was AWESOME! The pineapple keeps it VERY moist, maybe a little too much so. Next time I will THOUROUGHLY drain and dry the pineapple before incorporating into the recipe. Other than that, this was a great scratch recipe. Rich, chocolatey and dense. YUMMY!

—Roonie

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Apr 01, 2009

My girlfriend gave this recipe to me a few years ago and it is the best I've ever had. I like to make four layers with the cake so you get a bit of icing in every bite.

—Jessica Ferq

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Mar 18, 2008

This is the best carrot cake Ever! My family requests it every easter. It's super moist and this chocolate cake version makes it extra speciala and a must try. My hat is off to Lynn. Try this you won't be dissappointed!

—CARLYDBRADY

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Nutrition

Calories
859 kcal
43%

Carbohydrates
97.6 g
31%

Cholesterol
111 mg
37%

Fat
51.4 g
79%

Fiber
3.4 g
14%

Protein
8.3 g
17%

Sodium
560 mg
22%

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

Nutritional Information

Lynn's Carrot Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 859
Calories from Fat: 462

% Daily Value *
Total Fat 51.4g 79 %
Saturated Fat 14.8g 74 %
Cholesterol 111mg 37 %
Sodium 560mg 22 %
Potassium 265mg 7 %
Total Carbohydrates 97.6g 31 %
Dietary Fiber 3.4g 14 %
Protein 8.3g 17 %
Sugars 76.1g
Vitamin A 73 %
Vitamin C 5 %
Calcium 7 %
Iron 25 %
Thiamin 25 %
Niacin 26 %
Vitamin B6 9 %
Magnesium 17 %
Folate 36 %

* 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.