The BEST Carrot Cake Recipe | Yummly
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The BEST Carrot Cake

GIMME SOME OVEN(5)
Walt: "Added raisins (a bit more than the recipe called…" Read More
20Ingredients
50Minutes
1180Calories
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The BEST Carrot Cake
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Ingredients

US|METRIC
12 SERVINGS
  • 1 1/2 cups avocado oil (or you can use vegetable oil or canola oil)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 Tbsp. vanilla extract
  • 3 1/4 cups flour
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • 1 pinch ground cloves
  • 1 lb. carrots (finely-grated* fresh)
  • 1 cup chopped pecans (optional)
  • 1/2 cup raisins (optional)
  • 24 oz. cream cheese (bricks, room temperature)
  • 1 cup unsalted butter (room temperature)
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 6 cups powdered sugar (or more if needed to thicken)
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    NutritionView More

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    1180Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories1180Calories from Fat650
    % DAILY VALUE
    Total Fat72g111%
    Saturated Fat25g125%
    Trans Fat
    Cholesterol210mg70%
    Sodium1000mg42%
    Potassium370mg11%
    Protein12g24%
    Calories from Fat650
    % DAILY VALUE
    Total Carbohydrate127g42%
    Dietary Fiber4g16%
    Sugars95g190%
    Vitamin A150%
    Vitamin C4%
    Calcium15%
    Iron15%

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

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    Reviews(5)

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    Bibhuti Willems 2 years ago
    Cake its self was tasty but the recipe / instructions could have been better written by listing the ingredients for the icing apart. Instructions could have been written better. You do no need that much cream cheese and powder sugar. I used a quarter of the amount listed in the recipe and it was still more than enough. Do not use this recipe if you are a carrot cake novice. There are better and simpler recipes out there.
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    Walt 2 years ago
    Added raisins (a bit more than the recipe called for) and walnuts. Couldn't stop eating the scraps. I only used 2/3 of the sugar in the frosting. Try to use the recommended 3 pans, otherwise it will take a good amount of extra cooking time to cook through (I used a 9 inch and an 8 inch). Popping them in the freezer definitely helped the frosting process. It would be impossible if they were warm.
    Reviewer Profile Image
    Amanda Sebert 3 years ago
    Cake and frosting were delicious! I made it plain, but would add raisins next time, although my boyfriend loved it as was and hated the suggestion of adding raisins or altering the cake in anyway
    Reviewer Profile Image
    Jo Meteer Wolfe 3 years ago
    It was ok, the icing was nice and creamy, but the cake was not as moist as I had hoped.
    Reviewer Profile Image
    Laura Corcoran 4 years ago
    the MOST AMAZING and simple sponge I have ever baked. Delishious! This recipe is a keeper

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