Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Carrot Cake Recipe
    Lost? Site Map

    Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Chef #948542's Note:

    This egg free carrot cake recipe from Wailana is simple and tasty. Please try!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric




    1. 1
      Preheat the oven to 350°F.
    2. 2
      In a large bowl combine the oil and sugars. Whisk in the water. In a medium bowl sift together the flour, baking powder and soda, salt, and spices.
    3. 3
      Add the dry ingredients to the sugar/oil mixture and mix well. Add the carrots, nuts, and cranberries and mix well. Pour the batter into 2 lightly oiled and floured loaf pans. Bake for 35-45 minutes, or until a toothpick comes out clean. Cool before frosting.
    4. 4
      With an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Add the orange juice and mix briefly, then switch to high speed for 2-3 minutes. Spread the frosting evenly on the cake. Garnish with chopped walnuts if desired. This cake is best served at room temperature; refrigeration tends to dry it out.
    5. 5
      Makes 2 loaf pans or 18 slices.

    Browse Our Top Cake Fillings and Frostings Recipes

    Ratings & Reviews:

    • on October 22, 2010


      We are allergic to eggs so this is a blessing. Thanks

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


    Nutritional Facts for Carrot Cake

    Serving Size: 1 (231 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 676.4
    Calories from Fat 304
    Total Fat 33.8 g
    Saturated Fat 7.4 g
    Cholesterol 28.7 mg
    Sodium 636.6 mg
    Total Carbohydrate 86.2 g
    Dietary Fiber 2.4 g
    Sugars 50.3 g
    Protein 9.7 g

    Ideas from


    Over 475,000 Recipes Network of Sites