Simply Delicious Carrot Cake

"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."
photo by a user photo by a user
Ready In:
1hr 15mins




  • 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).
  • combine eggs and sugar; beat well.
  • in another bowl mix flour, baking powder, baking soda, salt, cinnamon, and carrot.
  • Add the flour mixture to the eggs mixture in low speed, then add the vanilla and oil.
  • Bake for 60 minutes OR until your cake tests done.

Questions & Replies

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  1. 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.
  2. 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!
  3. 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.
  4. Very good! Instead of cream cheese frosting I used Recipe #126165 and would love to try with caramel frosting, too. Really enjoyed a carrot cake with no raisins or pineapple. Baked in a 13x9 pan about 40 minutes. Thanks for sharing the recipe!
  5. This was very good, very moist and yummy. I halved the recipe and used a 9 inch cake pan and cooked for 45 minutes. I did add some nutmeg as other reviewers had and also walnuts and golden raisins. Very good and will for sure make again. Doesn't even need frosting!


  1. I made some changes - used whole wheat flour, substituted apple butter for about half of the oil, added 1 cup of chopped walnuts, and some nutmeg. Not super moist but lighter in texture and very tasty. Cooked in 2 pans (8 inch I think) for 45 mins
  2. I used this recipe to make carrot cake muffins which we really enjoyed. Did frost them but hubby said he thought they would be good without. I added pecans in and replaced over half the oil with apple sauce - also added nutmeg as reviews suggested.<br/>Asked to repeat them - soon! Thanks for posting.
  3. Wonderful cake. I replaced the sugar with 3/4 cup fructose and I added 3/4 cup raisins and 3/4 cup walnuts. Everyone loved it.



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