Carrot Cake XI

Carrot Cake XI

147

"Everyone tells me this is the best carrot cake ever! Frost with your favorite Cream Cheese Frosting."
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Ingredients

1 h servings 254 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2. In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
  3. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

147
  1. 185 Ratings

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Most helpful positive review

This turned out really well. I followed the suggestions of another reviewer and used 1 cup of unsweetened apple sauce and 1/3 cup of oil instead of the full amount of oil, and the cake turned ...

Most helpful critical review

I liked the flavor of this cake, but there is too much oil in it. The texture was moist, but too oily. The cinnamon was just the right amount and the cake wasn't too sweet. I'll make it again...

This turned out really well. I followed the suggestions of another reviewer and used 1 cup of unsweetened apple sauce and 1/3 cup of oil instead of the full amount of oil, and the cake turned ...

Wow... i've been using this recipe for about a year now and it is awesome, the only changes I make are using 1 cup applesauce and 1/3 cup oil, and i use 2 tablespoons of cinnamon instead of teas...

I made this cake for a big family party and can honestly say I've never received so many compliments for any cake I've made before, and I've made quite a few! I stuck faithfully to the given rec...

This was so moist and delicious! I got rave reviews! I made a few modifications to lighten it up a bit. I substituted 1 cup of the oil with applesauce and used 2/3 cup of whole wheat flour fo...

I liked the flavor of this cake, but there is too much oil in it. The texture was moist, but too oily. The cinnamon was just the right amount and the cake wasn't too sweet. I'll make it again...

I cut this recipe in half in order to make a single layer cake (in a round 8 inch pan). It worked out really well, I still followed what others said by cutting out some of the oil and substitut...

Taking advice from everyone else, I also used 1 cup applesauce and 1/3 cup oil. I didn't use the nuts (too many people with allergies), but I didn't even notice they were missing. I also used a ...

I made this with out nuts for my twins first birthday and it was a huge hit. I was asked for the recipe and had many complements on how yummy it was. It is the third time I made it and it is gre...

Best carrot cake!! Super moist! My Mom uses this recipe and it is delish! I use it now too, except I modified it a bit to make healthier. Use 1 cup no sugar added applesauce and 1/3 c oil (somet...