Carrot Cake

Submitted by Marg (CaymanDesigns)

"This is one of the few recipes my husband every requested from a coworker and brought home for me to make."

 

• Ready In: 1hr 35mins
• Ingredients: 15
• Yields: 1 bundt
• Serves: 12

ingredients

• 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

1. Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
2. Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins.
3. Pour egg mixture into dry ingredients, and mix well. Pour batter into well greased 10 inch tube or Bundt pan.
4. 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.
5. To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

Reviews

[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.

 

[t. arnold g.]

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.

 

[sea chef]

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

 

[eva_anita]

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!

 

[wannabecook21]

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.