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:

    1 hrs 30 mins

    30 mins

    1 hrs

    Menta's Note:

    A recipe from the book "Cake" from the Williams-Sonoma collection.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Carrot Cake

    Cream Cheese Frosting


    1. 1
      Lightly toast the walnuts (Spread the nuts in a single layer on a baking sheet lined with parchment paper and toast in a preheated 350°F (180°C) oven until the skins start to darken and wrinkle. When the nuts are cool enough to handle, wrap them in a kitchen towel and rub vigorously to remove skins. Not every speck will come off.) and then coarsely chop; set aside. Peel the carrots and cut into 1/2-inch (12-mm) slices.
    2. 2
      Bring a large saucepan three-fourths full of water to a boil. Add the carrots and cook until tender, 10-15 minutes. Drain and let cool. In a food processor, purée the cooked carrots. You should have about 1 cup (8 fl oz./225 ml) purée.
    3. 3
      Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20-cm) square baking pan with parchment (baking) paper.
    4. 4
      Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together onto a sheet of waxed paper; set aside.
    5. 5
      In a large bowl whisk together the eggs and brown sugar until well combined. Whisk in the milk and melted butter. Whisk in the dry ingredients and then the carrot purée. Using a large rubber spatula, stir in the walnuts and currants.
    6. 6
      Pour the batter into the prepared pan and smooth the top. Bake until lightly browned and a skewer inserted into the center comes out clean, 45-50 minutes. Let cool completely on a wire rack. Run a table knife around the edge of the pan and invert the cake onto a serving plate. Peel off the parchment paper.
    7. 7
      To make the frosting, using a stand mixer, beat the cream cheese, butter, confectioners' sugar, and vanilla with the paddle on medium speed until combined. Using a straight frosting spatula, spread the frosting on the top and sides of the cake. Refrigerate the cake if not serving immediately. Remove it from the refrigerator 30 minutes before serving.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:


    Nutritional Facts for Carrot Cake

    Serving Size: 1 (170 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 511.1
    Calories from Fat 227
    Total Fat 25.3 g
    Saturated Fat 11.8 g
    Cholesterol 90.4 mg
    Sodium 380.3 mg
    Total Carbohydrate 67.9 g
    Dietary Fiber 2.9 g
    Sugars 50.1 g
    Protein 6.7 g

    Ideas from


    Over 475,000 Recipes Network of Sites