Pat's Award Winning Carrot Cake Recipe

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Most Helpful Positive Review

Apr 17, 2006

This recipe is outstanding. Although what started out a disaster turned out to be an even bigger success. When I tried to get the cake out of the pan it broke apart into 4 sections. I was in tears because I couldn't serve it on Easter the way it looked. My husband sampled it and said it was the best carrot cake ever and I HAD to serve it...so this is what we did. I broke the cake up into bite size cubes and layered it in a clear bowl as follows... cake pieces, drained pineapple chunks and Whipped Cream Cream Cheese Frosting. I repeated the layers 2 more times. The frosting recipe is on this web site also and it is also fantastic. It was a huge success and people asked for the recipe. I think I'll always serve it this way from now on!!!

—JUDI BAKES

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Most Helpful Critical Review

Apr 12, 2004

How this won an award...I will never know!!!! Run from this recipe!!!!

—PEASIOUX

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121 Ratings

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Jun 09, 2008

AWSOME! My family and I loved this cake! Extremely moist, GREAT flavor...and, with a few changes, it's semi-healthy too! All I did differently was: I added a little allspice to the flour mixture. Used only 1 cup of vegetable oil (HIGHLY reccomended - it was plenty moist) Used about 1 1/2 cups sugar (I thought it was the perfect amount of sweetness, especially with the frosting..by the way, my frosting had one package of cream cheese, half a stick of butter, 1 1/4 cup powdered sugar, and 1 tsp. orange extract. Sometimes I add orange zest too. Orange is a GREAT flavor with carrot cake.) Instead of baby food, I used extra grated carrots. I reccommend adding extra carrots even if you use baby food, since 1/2 cup isn't very much. Didn't put any pecans in the batter - just on top of the frosting. =) With these small changes, it was definitely a 5 star cake!! ((This recipe is VERY similar to Carrot Cake III - only this one calls for baby food, so I think I'm going to start using that recipe...not that this one isn't DELISH!))

—hazelnutty

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Mar 01, 2007

Wonderful moist flavorful carrot cake. Made some changes as follows: Used less oil 1 1/3 cups; eliminated coconut; decreased baby food to 7 oz.; increased grated carrots to 1 cup; added a little nutmeg. Baked for 40 minutes in two regular round cake pans as to make a traditional birthday cake. Frosted with Cream Cheese Frosting II (added extra cup of confectioner's sugar)

—dee

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Sep 20, 2006

I tried 3 other carrot cake recipes on this site, took one bite and tossed the cakes each time. I almost didn't try this recipe because I was becoming discouraged on finding a great carrot cake. Let me say, this is THE carrot cake!! The only change I made was that after the first cake, I tried adding a cup of drained, crushed pineapple and it turned out beautifully also. Either way, if you are looking for the best carrot cake you ever ate, look no further than this!

—Sass

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Feb 18, 2007

This was a really good recipe. I also tested Sam's favorite Carrot Cake and that was really good too. It is a toss up to decide which one is better. Everyone likes both but the tally is about even to which one is better. Sam's is slightly ahead.

—BSainsbury

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Dec 29, 2006

I see why it won-so delicious! I used mashed carrots instead of baby food.

—ROBINDOUGHTY

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Nov 20, 2007

I made these into cupcakes with cream cheese frosting for my son's birthday party. To reduce calories, I substitute 1/2 cup oil with unsweetened applesauce and 1/2 cup of sugar with splenda. They still came out really moist! My only issue was that I did not enjoy the chewiness of the coconut flakes. Next time I think I will pulverize them in the food processor first so the pieces are minuscule. The cupcakes were enjoyed by everyone.

—ce613

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Nutrition

Calories
573 kcal
29%

Carbohydrates
56.5 g
18%

Cholesterol
70 mg
24%

Fat
37.4 g
58%

Fiber
3 g
12%

Protein
5.6 g
11%

Sodium
556 mg
22%

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

Nutritional Information

Pat's Award Winning Carrot Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 573
Calories from Fat: 337

% Daily Value *
Total Fat 37.4g 58 %
Saturated Fat 7g 35 %
Cholesterol 70mg 24 %
Sodium 556mg 22 %
Potassium 178mg 5 %
Total Carbohydrates 56.5g 18 %
Dietary Fiber 3g 12 %
Protein 5.6g 11 %
Sugars 37.5g
Vitamin A 82 %
Vitamin C 3 %
Calcium 4 %
Iron 18 %
Thiamin 25 %
Niacin 21 %
Vitamin B6 5 %
Magnesium 9 %
Folate 30 %

* 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.