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FoodisLife: "Not bad - I reduced the sugar to 1 cup and substi…" Read More
13Ingredients
55Minutes
2080Calories
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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
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2080Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories2080Calories from Fat1360 |
% DAILY VALUE |
Total Fat151g232% |
Saturated Fat35g175% |
Trans Fat |
Cholesterol335mg112% |
Sodium940mg39% |
Potassium610mg17% |
Protein20g39% |
Calories from Fat1360 |
% DAILY VALUE |
Total Carbohydrate169g56% |
Dietary Fiber8g32% |
Sugars113g226% |
Vitamin A310% |
Vitamin C10% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(47)

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

Živilė Trimakaitė 6 months ago
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!

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!

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❤️

Veronika Zachrlová a year ago
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

Amanda a year ago
Everyone said it was the best carrot cake they’ve had! Am making a second time for Easter Sunday!

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.

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.

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 follow...my family loved it...even the hardest critics. Thanks for sharing this!!!!

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

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!

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.

Tina Diedrick 2 years ago
Mmmmm. This was delicious! Can't wait to have some more tomorrow morning with a cup of coffee!

Eddi Gambotto 2 years ago
Turned out perfect. Carrots from the garden. Shared with the neighbors so we wouldn’t eat it all.

PushingHeaven 2 years ago
Should have put the carrots through a food prosesser instead of grater for sure