Mary Anne's Carrot Cake Recipe

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Most Helpful Positive Review

May 08, 2004

SUPERB!! I tried this recipe because I needed to make two cakes as gifts right away. Very moist!! The first time I made this it was crumbly and a bit greasy. I modified it to just 1 cup of oil, added 1 tsp real vanilla extract and scaled back to just 1 cup raisins. Blend (not stir) the first 4 ingredients then beat mixture for 1 minute after adding each egg, it makes a great difference in the texture. For the "nutty" taste I folded in 1 cup walnuts with the raisins. Pour on a warm buttermilk or creamcheese glaze and YUMMMM!!! I have made it 3 times since and it is quickly becoming a favorite!

—NFL WIFE 95

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Most Helpful Critical Review

Jun 11, 2007

Too oily and heavy for my liking. If you don't use bundt pans you can use 1 9x13 and 1 9x9 (just cook for 5-10 minutes longer)

—BRITTANNE

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89 Ratings

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Feb 15, 2006

Very good with a few modifications. I halved the recipe as I only wanted 1 cake. As per another review, I only used 1/2 cup oil added walnuts. I also used brown sugar instead of white, added 1/2 tsp baking powder. Next time I will try adding some more carrot and spices to it, and even less oil (I can't handle too much oil). I baked this in mini-bundt muffin pans to serve as individual desserts and only modified the baking time to 22mins. They looked lovely.

—chefmom

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Aug 13, 2007

Very Yummy! got compliments that this was the best carrot cake they had ever had. Halving the recipe will fill 2 round pans-bake 30 min.

—bethann319

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Oct 18, 2007

Great recipe. I halved the recipe and made 6 4-inch mini cakes to give away as gifts. I added nutmeg, cloves and ginger, and also threw in some sliced almonds that I needed to use up. This cake is not too sweet, which I really like since my cream cheese frosting recipe is pretty sweet. Next time I might substitute applesauce for half the oil since it was a bit oily, but that's the only change I might make.

—campagnes

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Jun 05, 2007

Wow! Have to say this was really good. Very moist and flavorful. Used no-sugar applesauce, half brown sugar half white, and walnuts instead of raisens. The carrot, pineapple and nuts give it a really nice (and slightly colorful) texture. Made it for my husband's birthday - carrot is his favorite - and will definitely make it again!

—Greenwick

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Mar 22, 2008

this recipe is great!..thanks only changes i made were using whole wheat flour to keep it healthy, using 1.5 times the recommended carrots. i didnt have any pineabpples handy so i used apple sauce and it come out great too...thanks for this great recipe..i'll surely use it over and over again!

—sweetchet

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Nov 12, 2004

Without a doubt, the most delicious and decadent carrot cake I have ever eaten - I wish I could only eat this cake for the rest of my life *sigh*

—JEPHINER

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Nutrition

Calories
300 kcal
15%

Carbohydrates
44.3 g
14%

Cholesterol
45 mg
15%

Fat
13.1 g
20%

Fiber
1.4 g
6%

Protein
3.3 g
7%

Sodium
183 mg
7%

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

Nutritional Information

Mary Anne's Carrot Cake

Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories: 300
Calories from Fat: 118

% Daily Value *
Total Fat 13.1g 20 %
Saturated Fat 1.9g 10 %
Cholesterol 45mg 15 %
Sodium 183mg 7 %
Potassium 175mg 5 %
Total Carbohydrates 44.3g 14 %
Dietary Fiber 1.4g 6 %
Protein 3.3g 7 %
** Sugars 31.2g
Vitamin A 54 %
Vitamin C 7 %
Calcium 3 %
Iron 11 %
** Thiamin 14 %
Niacin 12 %
Vitamin B6 5 %
Magnesium 5 %
Folate 17 %

* 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.