Carrot Cake

Made  times
Natasha Kay 4

Moist, delicious and not too sweet.

Modified from: Carrot Cake III

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Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9" spring form pan.
  2. In a large bowl, beat together eggs, oil, sugars and vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots. Pour into prepared pan.
  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans or use to decorate frosted cake, if desired.


This was hands down the best carrot cake I've ever made! My only change was out of necessity; I had on 1/2 cup of vegetable oil, so substituted 1/4 cup sour cream for the difference. The cake w...

Amazing!! Followed all advice of top reviewer.