Just Plain Carrot Cake

Just Plain Carrot Cake created by CoffeeMom

This WAS a zucchini cake recipe but the first night I was going to make it, I dumped my grated zucchini on the floor. Now its morphed into my favorite carrot cake recipe! goes great with your favorite cream cheese frosting.

Ready In:
1hr 45mins
Yields:
Units:

ingredients

directions

  • Combine eggs, oil, sugar, and vanilla.
  • Mix well.
  • In a separate bowl, combine and mix dry ingredients.
  • Add to wet mixture, mixing well.
  • Stir in finely crated carrot.
  • Pour batter into 13x9 cake pan that has been sprayed with nonstick cooking spray.
  • Bake at 350 degrees for 50-60 minutes.
  • Allow to cool before frosting with your favorite cream cheese frosting.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@CoffeeMom
Contributor
@CoffeeMom
Contributor
"This WAS a zucchini cake recipe but the first night I was going to make it, I dumped my grated zucchini on the floor. Now its morphed into my favorite carrot cake recipe! goes great with your favorite cream cheese frosting."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. ppri5888
    Looking for a dense, moist cake recipe. Is this cake dense?
  2. Nancy A.
    i wanted to make the cake lower sugar and lower fat and used added things which worked for a more-than-carrot cake: whole wheat flour instead of white (same quantity as recipe - ie 2 cups) used 1 cup cooked, mashed butternut squash instead of 1 cup of oil (i used mashed banana and avocado with butternut squash and 1 tbs oil in one recipe ie one cup altogether, however, you can use just one cup mashed butternut squash without these) 1 cup white granulated sugar instead of 2-1/2 cups same amount of carrots (2 cups) and same amount of eggs (3 large eggs), double amount of baking powder from 1/2 tsp to 1 tsp (important or cake will be too dense) same amount of baking soda added: 1/2 cup raisins (3/4 cup is better), 1/8 cup currants (leftovers, more raisons ok), 1/4 cup candied papaya (papaya is great but you can use any candied fruit or ginger), 1/2 roughly chopped almonds with skins on (if you like nuts, up to one up is fine of any kind ie walnuts - you may need to watch temp and heat for these changes - check similar type recipes on line ie fruit cakes); i rough-grated skins of one navel orange into wet ingredients and let this sit 5 min for flavor. spice - used 1 tsp cinnamon instead of 2 tsp / added 1 tsp allspice and pinch or scant 1/8 tsp ground nutmeg added pinch of black pepper (1/8 tsp ok) (optional - if you like chili try adding this to taste ie 1 to 2 tsp dried chilis crushed); baked in greased, parchment lined 8x8 metal tin in convection oven at 350 F for 55 minutes (it is possible a regular oven would take longer - or operate at 375 for same time= you will need to watch this) the cake is sweet enough and tastes more so, once cooled it is delicious - the candied papaya and orange rind and raisins worked beautifully / p.s. i submitted a tweak to this tweak - the sugar at 1 cup is ok - depends if you like super sweet - 1/cup could be 7/8 cup if you add your own cream cheese icing - maybe even reduced to 3/4 cup white sugar.
  3. kiwicookie
    Great recipe,so quick and easy. The Pumpkin and zucchini versions are great as well. Cheers!
  4. Ruh Afzah
    great cake, this was really yummy, at first i was hesitant to try but when I did I was glad of the results, thanx
  5. CoffeeMom
    Just Plain Carrot Cake Created by CoffeeMom
Advertisement

Find More Recipes