Recipe by Marg (CaymanDesigns)
This is one of the few recipes my husband every requested from a coworker and brought home for me to make.
Top Review by mianbao
I made this according to the recipe, with no substitutions. The cake tested done and looked beautiful out of the oven, but it turned out much too moist for us. It's almost a pudding. I think this is a factor of the comparatively large amount of oil in the batter. Out of curiosity, I checked out some other carrot cake recipes on Zaar, and found that some popular cakes have an even greater proportion of oil. These cakes have been praised by their reviewers as being moist. So I guess it's just us. The cake also didn't seem to be spicy enough. I think this is just proof that we are all different. Thank you for giving me a chance to define my preferences.
- 3 cups carrots, grated
- 4 eggs
- 1 1⁄4 cups vegetable oil
- 2 cups white sugar
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon, ground
- 1 teaspoon salt
- 1⁄2 teaspoon nutmeg, ground
- 1 cup golden raisin (optional)
- 1 1⁄4 cups confectioners' sugar
- 1 (3 ounce) package cream cheese
- 1 tablespoon light corn syrup
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
- Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins.
- Pour egg mixture into dry ingredients, and mix well. Pour batter into well greased 10 inch tube or Bundt pan.
- Bake at 350 degrees F (175 degrees C) oven for 45 to 50 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
- To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.