Total Time
55mins
Prep 20 mins
Cook 35 mins

This recipe makes a large batch that can be used to make several forms of carrot cake. It is moist and good by itself or topped with cream cheese frosting.

Ingredients Nutrition

Directions

  1. Mix vegetable oil, eggs and vanilla in a bowl; set aside.
  2. Place sugar, flour, nutmeg, cinnamon, baking powder, soda and salt in large bowl.
  3. Mix wet ingredients into dry till well blended.
  4. Fold in carrots, pinapple and nuts.
  5. Bake times are approximate (insert knife in center, cake is done when comes out clean).
  6. Spring Form pan: 60-70 minutes.
  7. Tube/Bundt pan: 50-60 minutes.
  8. Loaf pan: 40-50 minutes.
  9. 8" cake pans: 30-35 minutes.
  10. Again, this recipe makes several of the above. I usually make a two layer cake then maybe a loaf or mini loafs. I imagine you could make some nice muffins or sheet cake as well but I am not sure of the cook times. Top with your favorite cream cheese frosting or eat plain.
Most Helpful

Great, classic carrot cake. Easy to make, phenominal results!

Chef Patric August 07, 2005

This is a super wonderful cake. I made a smaller quantity, though, and it went off very well with my guests. Thanks for sharing! Have a blessed year :-)

Charishma_Ramchandani August 04, 2005