Carrot Cake I

Carrot Cake I

123

"This recipe makes a sumptuous carrot cake with cinnamon accents and a homemade cream cheese glaze."
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Ingredients

servings 559 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 76g
  • 25%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 551 mg
  • 22%

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. Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
  2. Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
  3. Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
  4. To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

Reviews

123
  1. 143 Ratings

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Most helpful positive review

Good recipe. Cake comes out moist and tasty. One caveat: the recipe says to leave the cake in the oven for 60-70 minutes. This is too long. I put my cake in a 10 inch bundt pan for 60 minutes at...

Most helpful critical review

My husband loved this cake, I thought it was too wet. DO NOT ADD ANYMORE THAN 3/4 CUP OF OIL.

Good recipe. Cake comes out moist and tasty. One caveat: the recipe says to leave the cake in the oven for 60-70 minutes. This is too long. I put my cake in a 10 inch bundt pan for 60 minutes at...

I was searching for that perfect carrot cake recipe, and I seem to have found it! I chose this one after looking through the recipes on this site and the reviews. However, I did go along with so...

I reviewed several recipes and choose this one. I made it for my new bride who loves carrot cake. The cake was INCREDIBLE. She says it is the best carrot cake she has ever had. The flavor was s...

I reduced oil to 1 cup and used 1 cup white sugar and 1 cup brown sugar. The cake turned out very good and moist. I will be making this again, it is now my favorite carrot cake recipe.

I baked it in a 9x13 pan for 40 minutes, delicious!

My husband loved this cake, I thought it was too wet. DO NOT ADD ANYMORE THAN 3/4 CUP OF OIL.

Hi I'm Tyler. My friend and I had to make carrot cake for our science project. We both thought it was not only delicious, but the best carrot cake we had ever tasted. One of the other teachers c...

I used regular raisins soaked in rum, and added a few walnuts too. Really moist and tasty. I didn't make the frosting this time because I didn't have the cream cheese on hand. Next time I'll try...

Wow a keeper for sure. I used 1 cup of oil and 1 c brown sugar and 1 c white sugar, also I baked at 350 40 minutes in 9x13. I also used cream cheese frosting. Tip: I use a Kitchen Aid chopper (a...