Carrot Cake IX

Carrot Cake IX

24
DIANE WEBER 0

"This is a great carrot cake recipe that is very simple and it doesn't have all those spices."
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Ingredients

1 h servings 890 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 890 kcal
  • 44%
  • Fat:
  • 56.2 g
  • 86%
  • Carbs:
  • 92.8g
  • 30%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 451 mg
  • 18%

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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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  2. In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the batter evenly between the two prepared pans.
  3. Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans.
  4. To make the frosting, use the second set of ingredients. In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and frost the cooled cake layers.

Reviews

24
  1. 29 Ratings

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Most helpful positive review

EXCELLENT! i made it for easter and it was a big hit. people who said they don't like carrot cake said it was awesome.

Most helpful critical review

I was looking for something very quick and easy (which it was) that the kids would eat (which they didn't). There was a total lack of flavor...my apologies to the person who submitted this one....

I was looking for something very quick and easy (which it was) that the kids would eat (which they didn't). There was a total lack of flavor...my apologies to the person who submitted this one....

EXCELLENT! i made it for easter and it was a big hit. people who said they don't like carrot cake said it was awesome.

a simple recipie all will love.You can't go wrong with this one!!!

This recipe is very close to the one my mom was "famous" for. I used all-purpose flour and did not add baking powder or soda and it is just fine. For those who do not like a lot of "spice", this...

This is an excellant carrot cake. I used less oil 1 3/4 cups and added raisins as my kids love the raisins as well. Then we added 1 cup of original unsweetened applesauce. This was awesome and i...

I've made this cake on several occasions and I love it. I am not a fan of raisins or pineapple in carrot cake, and have found this recipe to be a great stand by. People love it when I bring it t...

I LOVED this cake! WOW! My kids couldn't even wait until it was frosted. It was super sweet and moist. I think the problem some of the others had was that they may have missed the self-rising fl...

this recipe was quite possibly the grossest and weirdest tasting and looking "cakes" (and i use that term loosely) that i have ever made, tasted, and seen. eeww. sorry to the person who invented...

delicious & simple but i changed the white sugar to brown sugar & i added a handful of raisins-oh & you don't need all that sugar for the topping -add to taste.