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Carrot Cake VI

"I received this recipe almost 50 years ago when I was on my first job. The carrots are precooked with the spices, making it very moist and delicious."
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servings 275 cals
Original recipe yields 12 servings (1 - 9x5 loaf pan)


  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan, and line with wax paper.
  2. Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.
  3. In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan.
  4. Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks.

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Read all reviews 32
  1. 35 Ratings

Most helpful positive review

Amazing but true....I am VERY picky about the recipes I try. If they are not great the first time, I will never try them again -- and they have to be easy to throw together. I would never have...

Most helpful critical review

This did not turn out as a cake-like substance. It was so moist that it fell apart when attempted to remove it slice by slice from the pan. Sweet flavor, but not able to hold itself together as ...

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Least positive

Amazing but true....I am VERY picky about the recipes I try. If they are not great the first time, I will never try them again -- and they have to be easy to throw together. I would never have...

I choose this recipe because of the really low fat content. However, instead of chopped walnut I grind the walnuts into almost powder in a food processor to throw them in with the dry ingredien...

So flavourful and so easy to fix. Not at all the kind of carrot cake I expected, but delicious. Texture makes it rather bread than cake, but it's really great. Taste reminds gingerbread (in my o...

If you check my profile out you'll realise I'm not the best cook so when absolutely everyone loved it inluding my parents, friends at school and me! I love the spice mix. I'm subsituting it agai...

Best Carrot cake I have ever made. Its so easy and tastes so good. I make it every other weekend for my 2 year old who is a big cake eater. I substitutes 2 cups AP flour with 1 cup AP flour and ...

This is the best little spice cake! Heating the spices with the carrots and raisins gives the cake an even texture and keeps it very moist. I followed the suggestion of grinding the walnuts, a...

I wish I could give this 6 stars! You will not believe how good it is. And it has no eggs and just 2 tsp. of butter! Every bite is full of raisin-walnut-spice deliciousness! Be aware of the baki...

Hi Erma This is indeed excellent carrot cake. I looked high and low for a recipe that used a fraction of the oil that most recipes called for. I agree with another reviewer that it is more l...

It didn't take nearly as long to bake as the recipe said, but it was still really good. I frosted it with cream cheese frosting, and covered the sides in slivered almonds. It looked like a baby ...