Carrot Cake Recipe | Yummly
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Carrot Cake

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  • 2 cups flour
  • 2 cups sugar
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. salt
  • 3 cups carrots (grated)
  • 1 1/2 cups oil
  • 4 eggs
  • 8 oz. cream cheese
  • 1 stick butter
  • 1 cup chopped pecans
  • sugar (1 lb. box conf.)
  • 2 tsp. vanilla
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories2080Calories from Fat1360
    Total Fat151g232%
    Saturated Fat35g175%
    Trans Fat
    Calories from Fat1360
    Total Carbohydrate169g56%
    Dietary Fiber8g32%
    Vitamin A310%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    FoodisLife 2 months ago
    Not bad - I reduced the sugar to 1 cup and substituted the icing with yoghurt because I want to make some healthier decisions 😊. Was a little dry for me because I used a wider pan. I wanted to layer it but will try it again with a 9 inch next time and see if it’s more moist
    Reviewer Profile Image
    Tammy Di C 2 months ago
    I love it! I put less sugar and oil and was perfect
    Reviewer Profile Image
    I changed the recipe a bit - added less sugar and less oil; flour, carrot and sugar in equal parts; Also, no icing. Turned out great!
    Reviewer Profile Image
    Brittany P. 8 months ago
    I did this as a bundt cake (approx. 55min bake time) and sprinkled chopped pecans on top of the frosting instead of mixing in. Many compliments!
    Reviewer Profile Image
    Deborah Hadley 9 months ago
    Absolutely love it. Cake is moist and the icing is delicious
    Reviewer Profile Image
    Dian Pasquini 9 months ago
    Great! The best carrot cake ever!
    Reviewer Profile Image
    Emily Rebecca 10 months ago
    Delicious. A “must make”.
    Reviewer Profile Image
    Amanda Webb 10 months ago
    It really is the best cake ever
    Reviewer Profile Image
    Barb 10 months ago
    Made for Thanksgiving 2021
    Reviewer Profile Image
    Teresa a year ago
    Love this cake! Big hit! Next time I might add some crushed pineapple…definitely making this one again! Easy and tastes super rich! Perfect with a hot cup of coffee❤️
    Reviewer Profile Image
    The cake was swimming in oil when i took it out of the oven:/ i followed the ingredients and directions for the batter, only i also added pecans in the batter instead of the frosting, - EXCEPT I had to put the batter in the fridge after mixing it as i had to go ..not sure if that could have been the cause as Ive heard other people complain about it swimming in oil too:/) It was still delicious even if leaving oil puddles under it on plates :) ..just wish i couldve used the oil for something else
    Reviewer Profile Image
    Maximiliano Lin a year ago
    Flavour is good, but it feels too greasy and feels weird after eating
    Reviewer Profile Image
    Perfect I will make it for sure it a huge success
    Reviewer Profile Image
    Amanda a year ago
    Everyone said it was the best carrot cake they’ve had! Am making a second time for Easter Sunday!
    Reviewer Profile Image
    Baut a year ago
    I didn’t have time to make the frosting before company came over, and it STILL was a hit. Will be making again very soon.
    Reviewer Profile Image
    Jacob a year ago
    Great cake and very moist. However I found the cake to be a bit too sweet... the recipe does call for a lot of sugar.
    Reviewer Profile Image
    Kimberly Gardin 2 years ago
    Great! Very moist and flavorful.
    Reviewer Profile Image
    Chriz Godwin 2 years ago
    Best ever carrot cake! I used applesauce as an oil substitute.
    Reviewer Profile Image
    Mike Potter 2 years ago
    very good, would make again
    Reviewer Profile Image
    Neely Miarka 2 years ago
    It was easy and delicious
    Reviewer Profile Image
    Mackenzie Hobeck 2 years ago
    This is absolutely delicious! 10/10!! Will definitely make again!
    Reviewer Profile Image
    Dapheney Banks 2 years ago
    I used an 8 by 20.3 ceramic pan and followed directions for 4 servings. I left it in the oven longer than I should have but it was still great I’d give myself 4 out of 5. The recipe was very easy to family loved it...even the hardest critics. Thanks for sharing this!!!!
    Reviewer Profile Image
    Cherie Moots 2 years ago
    Supper moist and tasty
    Reviewer Profile Image
    Olajide 2 years ago
    Amazing!!!!! Used a cup of brown sugar and another of white sugar and added 2 teaspoons of vanilla essence to tweak it. Super moist and delicious
    Reviewer Profile Image
    Aude B. 2 years ago
    God but too much sugar for myself... :/
    Reviewer Profile Image
    Stephanie 2 years ago
    Used this recipe for my first try at making Carrot Cake and it was fantastic! I free-added to taste additional cinnamon, allspice, nutmeg, and vanilla as I saw mentioned in other recipes. Will definitely keep going back to this one!
    Reviewer Profile Image
    Jenna 2 years ago
    It’s magnificent! I’ve made this one before. Used dark brown sugar for the cake batter this time, and the color is so beautiful.
    Reviewer Profile Image
    Tina Diedrick 2 years ago
    Mmmmm. This was delicious! Can't wait to have some more tomorrow morning with a cup of coffee!
    Reviewer Profile Image
    Eddi Gambotto 2 years ago
    Turned out perfect. Carrots from the garden. Shared with the neighbors so we wouldn’t eat it all.
    Reviewer Profile Image
    PushingHeaven 2 years ago
    Should have put the carrots through a food prosesser instead of grater for sure