More Recipes Like Pat's Award Winning Carrot Cake

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Moist Carrot Cake

Submitted by: KORIBEAR

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

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Fourteen K Carrot Cake

Submitted by: Sue Bladt

A carrot cake using two jars of junior baby food carrots.

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Carrot Cake V

Submitted by: Suzanne Stull

Very easy carrot cake.

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Carrot Cake VII

Submitted by: Toni Wiggins

A carrot cake made with baby food carrots.

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Mary Anne's Carrot Cake

Submitted by: P.Weiss

This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary.

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Carrot Cake XII

Submitted by: FAYE LESLIE

This carrot cake uses canned carrots as well as pineapple, walnuts and coconut. If you don't have canned carrots, use a cup of mashed cooked carrots.

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Carrot Cake VIII

Submitted by: Anra Lee

A heavenly, homespun dessert perfect for a party or just simply for the family!

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Carrot Cake Bars

Submitted by: Linda

This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.

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Grandma's Carrot Cake

Submitted by: heybejay

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

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Mom's Carrot Cake

Submitted by: v monte

The difference between this and other carrot cakes is the fact that the carrots are pre-cooked instead of raw. It is a really moist cake that is better the day after it is made. Cake tastes best after refrigerating overnight.