Carrot Cake

READY IN: 50mins
Recipe by Diana A

This is a delicious, moist cake. A friend brought this to a Christmas party at work and it has been my favorite ever since. This recipe will work with zucchini or apples as well.

Top Review by Laura2of7

I halved this recipe, baking it in an 8" square pan for 40 minutes, which worked well. I only used one egg instead of one and a half, but it was a large egg. Two small eggs would have worked as well, I suppose.
I didn't frost it. Maybe that's why it was missing something. It's a good cake, light and moist, but it wasn't great. Maybe more cinnamon and a little extra salt would make it better. It may benefit from sitting overnight.
I would also say the icing is not optional.

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. Grease and flour a 13x9-inch pan.
  3. Mix sugar, oil, eggs and vanilla till well blended.
  4. Beat 1 minute.
  5. Mix together in another bowl the flour, cinnamon, baking soda, salt and nutmeg.
  6. Stir into egg mixture.
  7. Then stir in the shredded carrots and nuts; mix well.
  8. Pour into prepared pan and bake 35-45 minutes or until a toothpick inserted in center comes out clean.
  9. Cool.
  10. Frost with Cream Cheese Frosting: Beat together: 8 ounces softened cream cheese, 1 teaspoon pure vanilla and milk.
  11. Add 4 cups powdered sugar a little at a time.
  12. Beat well.
  13. Frost cooled cake.

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