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    You are in: Home / Recipes / Carrot Cake Recipe
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    Carrot Cake

    Carrot Cake. Photo by Chef floWer

    1/1 Photo of Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    Hoddevik's Note:

    I used this recipe countless times when working for a catering/deli business in Phoenix. It is delicious and always got wonderful comments from our customers. (A vice-president at US West Communications said he had tried carrot cake all over the world and this was his favorite). It is from 'The Silver Palate' cookbook

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    Units: US | Metric


    1. 1
      Preheat Oven to 350 degrees.
    2. 2
      Grease and flour Two 9 inch cake pans.
    3. 3
      Sift the dry ingredients into a bowl.
    4. 4
      In a seperate bowl cream the eggs, oil and vanilla.
    5. 5
      Add the wet ingredients to the dry and mix well, then fold in the walnuts, coconut, carrots and pineapple.
    6. 6
      Pour into cake pans and cook on center rack for 50 minutes, until edges are pulling back a bit and a toothpick check in center comes out clean.
    7. 7
      Place on rack until completely cool (can take a couple hours) then frost with Cream Cheese Frosting.
    8. 8
      (Alternatively this can be cooked in a square or rectangle pan, frosted and served directly from pan instead of as a 2 layer cake).
    9. 9
      (I estimated the Prep time assuming one has pre-cooked, cooled and pureed the carrots - I cut in 1 inch sections, steam until well cooked, cool then simply mash by hand).

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    Ratings & Reviews:

    • on March 15, 2010

      Made this for a school festival but didn't get a chance to taste the cake. I'm not the best baker in the world so I need good directions like this recipe and the cake seemed to cook well. I also decorated the cake with a little walnut. Thank you Hoddevik for posting your recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2006


      I made this cake yesterday for a womens meeting and it made the most compliment list. It was so moist and yummy. I didnt have walnuts on hand so I used chopped pecans. Two of the guests were allergic to walnuts so were so pleased that they didnt have to pass it up. Thank you for a great recipe. It is cetainly a '10' and is going to be on my frequently made list. I used a cream cheese frosting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrot Cake

    Serving Size: 1 (184 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 745.4
    Calories from Fat 386
    Total Fat 42.9 g
    Saturated Fat 8.6 g
    Cholesterol 70.5 mg
    Sodium 570.4 mg
    Total Carbohydrate 85.7 g
    Dietary Fiber 3.1 g
    Sugars 58.5 g
    Protein 8.0 g

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