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 10 mins

    30 mins

    40 mins

    Vicki G.'s Note:

    This is my FAVORITE Carrot Cake recipe. It is so versatile... the same recipe can be used to make a sheet cake, a 2-layer cake or 24 cupcakes. The frosting pipes perfectly, so is ideal if a decorated cake is needed. The recipe can be easily halved to make a smaller cake. And it is an extremely moist cake.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note




    Units: US | Metric




    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
    3. 3
      Mix dry ingredients together.
    4. 4
      Add oil, blend well.
    5. 5
      Add eggs one at a time.
    6. 6
      Blend after each.
    7. 7
      Add carrots and blend.
    8. 8
      Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
    9. 9
      Remove from oven, cool and frost.
    10. 10
      To prepare the icing: Soften Margarine and cream cheese.
    11. 11
      Mix well.
    12. 12
      Add sugar and vanilla.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on July 29, 2010


      This recipe is amazing! I made it for my husbands birthday and it was the biggest hit ever. Thank you SO much for sharing this recipe! I will be making this cake for any occasion I can! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2006


      This review is just for the icing! What a wonderful cream cheese icing. You are right, it does pipe well, however, I think that next time I will make it a tad bit thicker, just for personal preference. It spreads wonderfully onto carrot cake! I did use butter instead of margarine, just for personal preference. Thanks for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2004


      This cake was very good and easy to make.

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

    Read All Reviews (4)

    You Might Also Like...

    View All Vegetable Recipes


    Nutritional Facts for Carrot Cake

    Serving Size: 1 (2485 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8866.2
    Calories from Fat 4277
    Total Fat 475.2 g
    Saturated Fat 106.8 g
    Cholesterol 1095.4 mg
    Sodium 6564.8 mg
    Total Carbohydrate 1112.6 g
    Dietary Fiber 18.4 g
    Sugars 887.8 g
    Protein 71.8 g

    Ideas from


    Over 475,000 Recipes Network of Sites