Total Time
Prep 20 mins
Cook 40 mins

I like this incredibly moist carrott cake because it makes a single layer. I especially like to use the cream cheese frosting with the nut topping. Very rich and full of flavor. A great size cake for when you don't want a large dessert.

Ingredients Nutrition


  1. Beat 2/3 cup butter with sugar thoroughly. Add eggs, one at at time until fluffy. Combine flour, salt cinnamon and baking powder in small bowl.
  2. Add the dry ingredients alternately with the milk to the creamed mixture.
  3. Stir in the carrotts & 1/2 cup nuts by hand.
  4. Spread evenly in greased 9 " round cake pan.
  5. Bake at 350 40 - 45 minutes or until inserted toothpick comes clean.
  6. Cool in pan on rack for 15 minutes.
  7. Remove from pan and cool on rack completely.
  8. Combine the remaining butter, cream cheese, vanilla & powdered sugar for frosting.
  9. Frost the cooled layer.
  10. Combine the ground nuts with the brown sugar.
  11. Sprinkle over frosting.
  12. Keep chilled.


Most Helpful

I increased the frosting a bit only because we like a nice thick layer LOL This is a very good carrot cake. Moist and delicious . I think next time I will add some golden raisins Made for PAC Fall 2009

wicked cook 46 September 10, 2009

Only thing i did nt add was walnuts as i dont like them. Other than that this recipe was perfect. Thanks.

Bluenoser October 12, 2007

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