Carrot Cake Recipe - Allrecipes.com
Carrot Cake Recipe
  • READY IN 55 mins

Carrot Cake

Recipe by  

"A classic dessert to finish any dinner!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans OR a 13x9-inch baking pan.
  2. Combine flour, pecans, baking powder, cinnamon, nutmeg and salt in a medium mixing bowl. Stir well and set aside. Whisk together eggs, oil, sugars, applesauce and vanilla. Stir in carrots until well blended. Add carrot mixture to flour mixture and stir with a spatula until combined.
  3. Pour batter into prepared baking pan(s). Bake 20 to 25 minutes if using the round pans OR 30 to 35 minutes in the larger pan, or until wooden pick inserted in center comes out clean. Cool round cakes in pan for 10 minutes then turn out on wire rack to cool completely.
  4. Beat frosting ingredients together until very smooth; spread onto cooled cake. For layer cake, place one cake on cake plate, spread frosting onto surface and sides. Top with second layer and repeat. Smooth frosting over sides of cake where layers meet. Sprinkle cake top with additional chopped pecans, if desired. Serve immediately or cover and refrigerate.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2010

Easy to make and tastes great. The cream cheese frosting was delicious and the cake was moist. Followed directions exactly except I had to bake the 9 inch rounds for about 10 minutes longer than the directions said...was still gooey inside at 25 minutes.

 
Most Helpful Critical Review
Jan 25, 2011

It left much to the imagination. I found this recipes to be dry and flavorless.

 

12 Ratings

Nov 11, 2010

Very good. I only made the cake and not the frosting. It was very dense and moist. I think next time I will put in a bit more cinnamon. I had to double (at least) the amount of icing sugar that was called for to make the icing thick enough to spread.

 
Sep 20, 2011

I made this into cupcakes and am very pleased. I used walnuts instead of pecans, and added raisins and dried cranberries. Next time i think i will need to adjust the amount of things i added, but this recipe is very simple and tasty! I will be using it again!

 
Oct 05, 2010

Very good cake. Would make it again. It was very easy to make.

 
Sep 17, 2010

Very good and moist. Loved the cream cheese icing.

 
Jun 18, 2012

My daughter and I used this recipe to make cupcakes and they cooked in 20min. They turned out very moist and delicious! We topped them with some white butter icing and sprinkles so they looked great.

 
Oct 31, 2012

I reduced the recipe down to make mini-bundt cakes. Cake was fairly dense, but seemed somewhat dry.

 

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Nutrition

  • Calories
  • 543 kcal
  • 27%
  • Carbohydrates
  • 63.6 g
  • 21%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 330 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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