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    You are in: Home / Recipes / Carrot Cake Recipe
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    Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    debora ingram's Note:

    I was looking for carrot cake recipe without any pineapple and raisin, I found this one and give it a try, I couldn't believe the result, it taste soooo wonderful just add your favorite cream cheese icing on top.

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    Units: US | Metric


    1. 1
      Preheat oven to 350F and lightly grease/flour your baking pan (you can use a 13 x 9, a bundt pan or two 9" round pans).
    2. 2
      combine eggs and sugar; beat well.
    3. 3
      in another bowl mix flour, baking powder, baking soda, salt, cinnamon, and carrot.
    4. 4
      Add the flour mixture to the eggs mixture in low speed, then add the vanilla and oil.
    5. 5
      Bake for 60 minutes OR until your cake tests done.

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    Ratings & Reviews:

    • on September 25, 2009


      VERY good carrot cake recipe, even though the two 9-inch layers did not rise much for me (you did not say anything in your recipe about the pan size, so I had to guess). I frosted the cake with a wonderful cream cheese frosting which consisted of one 8-oz cream cheese, 1/4 lb. of butter, 1 tsp. vanilla, and one pound of confectioner's sugar. Thanks for sharing a wonderful recipe.

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    • on May 11, 2008


      Very moist, light and fluffy. I was so glad it wasn't heavy with oil.Absolutely delicious...The only thing I added was a bit of nutmeg for some extra spice. I baked it in a 9x13 pan for about 45 minutes.This was a hit today for Mother's Day diner. Thank you so much for this recipe, it's a keeper!

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    • on April 23, 2006


      I just hate it when someone rates a recipe that they've changed, sometimes EXTENSIVELY, so when I am weighing whether I want to make something, I can't decide if I like the recipe or not from the review. That said (!), I made muffins with this recipe, and, after reading up on other carrot cake recipes before deciding on this one, added a little nutmeg with the cinnamon. Mmmmmmmmm. Good. I've never made carrot cake or muffins before, and these were a HIT. I brought them with my kids to a friends, and all kids gobbled these up as well as the adults. Without any icing -- just accompanied by milk. This is a definite "make again" recipe. Easy and delish. Thanks for posting.

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    Read All Reviews (27)


    Nutritional Facts for Carrot Cake

    Serving Size: 1 (92 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 404.8
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 2.9 g
    Cholesterol 62.0 mg
    Sodium 413.7 mg
    Total Carbohydrate 52.9 g
    Dietary Fiber 1.6 g
    Sugars 34.9 g
    Protein 4.5 g

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