Carrot Cake

"This is one of the few recipes my husband every requested from a coworker and brought home for me to make."
photo by allyop135 photo by allyop135
photo by allyop135
photo by DoctorChef photo by DoctorChef
photo by DoctorChef photo by DoctorChef
Ready In:
1hr 35mins
1 bundt




  • 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.

Questions & Replies

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  1. 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.
  2. Great recipe, I made just a few minor changes. Increased the carrots to 4 cups (grated) and used nutmeg and allspice in addition to the cinnamon. I had a crazy idea and cooked the batter in my WAFFLE IRON. It turned out wonderful.
  3. this recipe works time and time again perfectly for me, i often make a double recipe, mixed together in a giant bowl, half it by eye for baking then freeze the 2nd one. i drop the oil quantity a little if i'm trying to be healthy
  4. This is me again, just to say that muffins will NOT work with this dough. Mine have just came out of the oven - completely flat, at places burnt and they don't smell very nice. Oh dear. It looks like the dough has been too watery, maybe I should have added flour. I think the proportions had to be changed but being a beginner at baking I don't really know how and what to change. Luckily I still have some dough left so I'm going to use it to make a small cake. Coz yesterday's cake already gone! I give your recipe 5 stars because the cake is even tastier the day after and it freezes well (but how long can I keep it in the freezer?). Thank you!
  5. I think you have just made me an awesome baker in the eyes of my very skeptical fiance(who believed I couldn't bake). this was so perfect. It was such a hit with my family- even those who don't like cake, took seconds. It was just the right amount of sweet for them(though it could have been a tad bit sweeter for me). Also, I added walnuts to complete this cake...wonderful addition- about a cup and a half would be a great addition.


  1. SUCH a great cake. So moist it almost looked uncooked when I took it out of the oven. My son adores it. I made it to freeze for school, and the cake was so lovely and sweet I saw no reason to bother icing it. The only negative was that the directions to make frosting seemed a little incomplete - but like I said, it really didn't need it. I had to use olive oil instead of veg oil, but the cake was perfect anyway. Thank you. Will be making this one on quite a regular basis
  2. This is a very good recipe! I substituted half the oil with applesauce, and I wish it would have been just a little more moist, next time I'll use just the oil. I also cheated on the frosting due to lack of time :) and used the package stuff. Still good. Everyone enjoyed it!
  3. Delicious! I halved the recipe to make cupcakes for a quick dessert for my preschoolers. I replaced much of the oil with applesauce and used more carrots than it called for, and the results were amazing. My (picky) husband came home couldn't stop eating them!
  4. Awesome! I made this for my husband's birthday and everyone loved it. I did substitute the raisins for walnuts. Super easy to make too!
  5. Made this up for the Thanksgiving dessert table this year, but instead of using the glaze I made a sour cream/cream cheese frosting. It worked out very well and everyone commented on how delicious and moist this cake was. Will post picture as soon as puter is fixed to accept my camera disc again. Thank You for a wonderful recipe, definately a keeper.


With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
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