Carrot Cake With Carrot Juice

"This carrot cake is made with carrot juice to give more flavor. The recipe comes from Grandpa's Cellar & Bake Shop and channel 10 TV."
 
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photo by chia2160 photo by chia2160
photo by chia2160
photo by chia2160 photo by chia2160
Ready In:
1hr 20mins
Ingredients:
17
Yields:
1 9x13 cake
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ingredients

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directions

  • For the Icing; Beat cream cheese until smooth and add butter to cream cheese.
  • Add sugar and Vanilla to mixture and beat until smooth.
  • Preheat oven to 350°.
  • Grease a 9 x 13-inch pan with butter.
  • For the Cake; Beat eggs until frothy and add sugar to eggs gradually, beating until light.
  • Add oil, juice and vanilla, and beat until mixed.
  • Sift flour, baking powder, soda, cinnamon and salt and add to mixture.
  • Combine carrots and walnuts, add to mixture, and mix well.
  • Pour mixture into prepared pan.
  • Bake for 50 minutes or until done.
  • Top with Icing.

Questions & Replies

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Reviews

  1. LuuvBunny
    This is a great carrot cake,it would be great to take to a potluck too as it makes a large pan.I had carrot juice I wanted to use up and this was a great place to use it!The icing was perfect also,not too sweet or sickly.
     
  2. mommymakeit4u
    With the extra step of juicing carrots for fresh carrot juice, I really wish it would have come through in the flavour more. A great carrot cake though, and I appreciate that it is "healthier" with all the added carrots:)
     
  3. LonghornMama
    We loved this! Even my children who swear they don't eat carrot cake gobbled it down. Omitted the nuts, otherwise no changes. Cake was moist and stayed lovely for several days in the fridge. I found this recipe when looking to use up some carrot juice, now I have to buy more to make it again! Thanks for sharing the recipe!
     
  4. Mmmmmmm
    I thought this was EXCELLENT! I ran out of carrots to make the 3 cups (I only had 2 cups) so instead I added a little more carrot juice (1 full cup) to make up for it. Oh and instead of cream cheese, I used the lower fat version, nueftel (I can't spell), and it turned out fine. Excellent recipe, thanks!
     
  5. eatrealfood
    I've made quite a few carrot cakes on Zaar now, and while this was good - if I had to compare, it did not rank right up there with the best of them. I suppose the juice in place of the extra oil that most other recipes have, gave it a lighter, more fluffy texture instead of the moist, dense texture that I prefer in carrot cake. Still, this was a good, tasty cake.
     
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Tweaks

  1. eatrealfood
    I've made quite a few carrot cakes on Zaar now, and while this was good - if I had to compare, it did not rank right up there with the best of them. I suppose the juice in place of the extra oil that most other recipes have, gave it a lighter, more fluffy texture instead of the moist, dense texture that I prefer in carrot cake. Still, this was a good, tasty cake.
     
  2. DancingCandyCane
    We LOVE this recipe... we substitute some apple sauce for the oil and use eggbeaters and different flours and it STILL comes out great each time! This is a GREAT recipe...
     
  3. Dee 40
    Simply superb! ! ! I substituted carrot juice with a fruit juice of carrot/ginger/orange. I also used a moist brown sugar. The texture was moist but light. My biggest critics couldn't get enough! ! ! ! !
     

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