Mom's Carrot Cake

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Most Helpful Positive Review

Dec 12, 2008

I have made this cake several times and everytime it's a hit. It's very moist and yummy. I do substitute a few ingredients. I use 1 tsp. of allspice and 1 tsp. cinnomon. I also used pecans instead of walnuts. I add raisins because to me carrot cake isn't carrot cake without them. As for lining the pan with paper towels...I didn't. I just prepared my pan with oil & flour and baked as directed. I baked it a bit slower than the directions assuring even cooking. I make this a two layer cake and doubled the frosting recipe to have enough to cover both layers. I sprinkled chopped pecans over for garnish. It taste great and makes a great presentation.

—Kathy

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Most Helpful Critical Review

Jul 10, 2003

where did I go wrong? tasted good, but turned out like a rubber duck, Mixture too wet maybe, but followed the recipe exactly, maybe it's the Australian carrots at fault

—ozcook

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36 Ratings

Sep 04, 2005

hi, it sounds good and cant wait to make it but I have a little question? Um, why do we pour the batter into paper towel lined pan? wont the batter stick to paper towels? wouldnt wax paper be better or what am I missing here, lol? thanks in advance!

—SHERROKEE

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Jun 11, 2005

The BEST carrot cake so far. Walnuts are not very popular in our house so I substituted raisins and it worked just as good. Thankyou.

—BEANS4

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Mar 14, 2005

Best carrot cake. We used canned carrot. I supervisor a school cafeteria and this was an excellant way to use some of our government commodities. We fixed it for Christmas and are having it for Easter dinner.

—NORMA STONE

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Oct 11, 2008

Moist Cake! I made mine with 1/2 tsp each of cinnamon, nutmeg, cloves and ginger for a little more flavor. I also used 3 cups of shredded carrots rather that the cooked. Next time I make it I will pour it onto a parchment paper. Thanks for the recipe!

—Kim

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Jun 11, 2004

I'm not sure what the other person did wrong either...I made this because I had leftover cooked carrots and it was FANTASTIC!! Very very very moist!

—TORIFAN

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Sep 21, 2010

Great recipe.....!! I'm not sure what could have gone wrong for the person it didn't work out for, but it always comes out great for me!! Instead of using just cinnamon, I use cardamom, as it adds a special sweet spiciness to it....then I cheat and make things simple by just using a commericla cream cheese frosting - which is always a hit.....a super way to make use of the leftover carrots from dinner or just using up the carrots that are left in your garden!!

—Sharyl R.

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Nutrition

Calories
424 kcal
21%

Carbohydrates
55.6 g
18%

Cholesterol
49 mg
16%

Fat
21.3 g
33%

Fiber
2.3 g
9%

Protein
4.8 g
10%

Sodium
299 mg
12%

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

Nutritional Information

Mom's Carrot Cake

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 424
Calories from Fat: 191

% Daily Value *
Total Fat 21.3g 33 %
Saturated Fat 6.8g 34 %
Cholesterol 49mg 16 %
Sodium 299mg 12 %
Potassium 187mg 5 %
Total Carbohydrates 55.6g 18 %
Dietary Fiber 2.3g 9 %
Protein 4.8g 10 %
Sugars 41.5g
Vitamin A 72 %
Vitamin C 4 %
Calcium 5 %
Iron 13 %
Thiamin 18 %
Niacin 16 %
Vitamin B6 6 %
Magnesium 9 %
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.