Carrot Cake

READY IN: 55mins
Recipe by donnie27

This recipe is so easy, it uses strained baby carrots instead of grated carrots,and is more moist than any other recipe I've tried..............over many years.

Top Review by Merlot

I was very impressed with this cake. I believe the strained carrots is the secret to make this incredibly moist. We all loved this perfect dessert. Great with coffee or tea. Thanks for sharing this winner, donnie27.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a 9x13 inch pan (I use a sheetcake pan, and it bakes a little faster).
  3. In a large bowl, beat eggs at medium speed.
  4. Add flour, wheat germ, sugar, cinnamon, baking soda, salt,oil and carrots.
  5. Beat at low speed to combine, then at high speed to mix well.
  6. Stir in walnuts.
  7. Pour into pan and bake for 30-35 minutes.
  8. (if using sheet pan, the time may be a bit shorter) Cake is done when a toothpick inserted in center of cake comes out clean.
  9. Cool and then frost.

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