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Carrot Cake Recipes

Carrot Cake

There are a variety of ways to make this moist delicious cake. This page contains carrot cake recipes.

     

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Recipe: Carrot Cake with Cream Cheese Icing

With the coming of spring brings an old, yet great, recipe for those family get-togethers that is scrump-delicious. Simple and easy to make, I'm betting it won't last long when everyone bites into your freshly homemade dessert. Go ahead and make 2 because when you freeze them, the flavor just bursts with each bite.

Ingredients:

Carrot Cake
  • 2 cups sugar
  • 1 cup applesauce
  • 3 eggs
  • 2 cups grated carrots
  • 2 Tbsp. vanilla
  • 1 cup chopped walnuts (or more if you desire)
  • 2 Tbsp. cinnamon
  • 4 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
Icing:
  • 1 cup margarine or butter
  • 1 (8 oz.) pkg. cream cheese
  • 1 bag confectioners sugar
  • 1 tsp. vanilla

Directions:

Mix together sugar applesauce, vanilla, cinnamon, nuts, carrots, and eggs with mixer. If it too stiff, add a little water.

In sifter, add 2 cups flour and baking soda, salt, and baking powder. Sift half of mixture into wet ingredients and add more flour to sifter until used up. Sift all into wet mixture.With mixer mix until just moist getting all the flour from the sides of the bowl.

Bake at 350 degrees F for one hour in tube pan that has been greased and floured (or use the spray).

Next make up the icing by beating margarine, cream cheese, vanilla, and gently add confectioners sugar until it is a little stiff. Refrigerate until stiff. About 1 hour.

If you add the cream cheese frosting to the cake, you must refrigerate it.

This cake will last 6 months in the freezer and about 20 minutes on the table. Make 2 and save on electricity at the same time.

Note: For the dieters, I normally leave the icing in a container and you spread your own or else I have 2 cakes - one frosted, one unfrosted.

Servings: 16
Time:20 Minutes Preparation Time
1 hour Minutes Cooking Time

Source: My own tweaked recipe.

By Gem from VA

Recipe: Carrot Cranberry Prune Cake

Had some leftover homemade cranberry sauce, prunes and a box of carrot cake mix and decided to get creative! It turned out delicious! You can also make cranberry upside down cake, or mix the cream cheese and cranberry together and put into muffins. If you use chocolate cake, skip the prunes.

Ingredients:

  • 1 box carrot cake mix (or spice cake or any kind of cake you like)
  • 1 cup whole berry cranberry sauce (or more)
  • 10 prunes
  • 1 - 2 tsp. flour
  • 2 - 8 oz. boxes cream cheese
  • 1/4 cup powdered sugar
  • 1/4 cup milk (approximately)

Directions:

Preheat oven to 350 degrees F (or 325 if using dark pans). Chop prunes (or dried apricots or other fruit). Mix with a bit of flour so they don't congregate at the bottom of the cake mix. Add to cake mix. Bake the cake.

Mix cream cheese with sugar and enough milk to make it thin enough to frost the cake with.

When cake cools, cut in half. Spread cranberry sauce then top with 1/2 of the cream cheese mixture. Put the other half of the cake on top. Spread with cranberry sauce and then frost with the rest of the cream cheese mixture.

Servings: 8-10
Prep Time: 10 Minutes
Cooking Time: 30 Minutes

By Linda R. from Eustis, FL

Recipe: Carrot Cake

Ingredients

  • 1 1/2 cups sunflower oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups sifted flour
  • 2 Tbsp. baking soda
  • 2 Tbsp. baking powder
  • 2 Tbsp. cinnamon
  • 1 Tbsp. salt
  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup crushed pineapple, drained

Directions

Blend oil and sugar, then add eggs, one at a time. Sift all other dry ingredients together in another bowl. Add dry ingredients to sugar/oil/egg mixture. Then add carrots, nuts, raisins and pineapple. Bake in greased and floured 9x13 inch pan at 300 degrees F for 50 minutes or until cooked in the middle. Any cream cheese frosting is great!

By Robin from Washington, IA

Recipe: Carrot Cake

A fall favorite!

Ingredients:

  • 2 1/2 cups flour
  • 1 1/2 cups vegetable oil
  • 3 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 cup nuts
  • 2 cups sugar
  • 3 cups grated carrot
  • 4 eggs
  • 1 tsp. vanilla
Icing:
  • 6 oz. cream cheese
  • 1/2 cup margarine
  • 1 lb. powdered sugar
  • 2 tsp. vanilla

Directions:

Mix cake ingredients. Pour into oblong cake pan. Bake at 350 degrees F for 30-35 minutes. Top with icing when cool.

Servings: 9-12
Prep Time: 20-30 Minutes
Cooking Time: 30-35 Minutes

By Robin from Washington, IA

Recipe: Carrot Cake

A fall favorite!

Ingredients:

  • 2 1/2 cups flour
  • 1 1/2 cups vegetable oil
  • 3 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 cup nuts
  • 2 cups sugar
  • 4 eggs
  • 3 cups grated carrot
  • 1 tsp. vanilla
Icing:
  • 6 oz. cream cheese
  • 1/2 cup margarine
  • 1 lb. powdered sugar
  • 2 tsp. vanilla

Directions:

Mix cake ingredients. Pour into oblong cake pan. Bake at 350 degrees F for 30-35 minutes. Top with icing when cool.

Servings: 9-12
Prep Time: 20-30 Minutes
Cooking Time: 30-35 Minutes

By Robin from Washington, IA

Recipe: Carrot Cake with Cream Cheese Sauce

I love carrot cake and I have sampled it all over the world.  This recipe makes one of the moistest cakes I have ever had, but what makes it really special is the icing.  Instead of regular cream cheese icing we like to make it with a cream cheese sauce.  When serving the cake just pour or dollop on the cream cheese sauce, as little or as much as you want.

I also prepare this cake so that it is non-dairy by using margarine, soya milk and soya cream cheese substitute.  Believe me you won't be able to tell the difference, but if you're worried about it just substitute butter for margarine, real milk for soya milk and use real cream cheese.

Yum!!

Ingredients For Cake:

  • 1 cup raisins
  • 2 1/4 cups flour - I prefer Cake and Pastry Flour but all-purpose flour will do.
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup melted margarine
  • 1/2 cup soya milk
  • 2 cups brown sugar
  • 2 tsp vanilla extract
  • 8 ounces crushed pineapple
  • 4 cups grated carrots
  • 1 cup chopped pecans or walnuts
  • 1 cup grated coconut

Ingredients For Cream Cheese Sauce:

  • 1/2 cup margarine
  • 16 ounces soya cream cheese substitute
  • 1 tsp vanilla extract
  • icing sugar - to taste
  • soya milk - for consistency

For the Cake:

Step 1: Fill kettle with fresh water and bring to a boil

Step 2: Place raisins in bowl and cover with boiling water

Step 3: Pre-heat oven to 350 degrees

Step 4: Grease a 10" bundt pan - if you don't have a bundt pan use a 9" x 13" cake pan

Step 5: In a large mixing bowl add flour, soda, cinnamon and salt and mix well

Step 6: In another mixing bowl add eggs, margarine, soya milk, sugar and vanilla extract and beat together

Step 7: Drain water from raisins using a sieve

Step 8: Add egg mixture to dry ingredients and mix well

Step 9: Stir in pineapple, grated carrots, chopped pecans or walnuts, coconuts and raisins and mix well

Step 10: Pour into pan and bake for about 1 hour or until a toothpick comes out clean

Step 11: Remove from oven, allow to cool for 20 minutes and remove from pan

For the Cream Cheese Sauce (can be made in advance)

Step 1: Beat butter and cream cheese substitute together until smooth

Step 2: Add vanilla extract and beat

Step 3: Add a ½ cup of icing sugar and beat. Taste and add ¼ cup of icing sugar at a time until the desired sweetness is reached.

Step 4: Depending on the brand of cream cheese substitute you use the mixture should now be pourable.  If it is too stiff, add milk slowly until the desired consistency is achieved. The sauce should be thick and only slowly pour out.

For serving, cut a piece of cake and pour cream cheese sauce over the top.

By the way, the cream cheese sauce also makes a really good spread on a toasted bagel.

Enjoy!

By The Maitre D

Recipe: Carrot-Pineapple Cake

  • 2 cups grated carrots
  • 1 ½ cups crushed pineapple (drained to 1 cup)
  • 1 cup chopped nuts
  • 3 beaten eggs

Sift into a large bowl:

  • 3 cups flour
  • 1 ½ cups sugar
  • 2 tsp cinnamon
  • ½ tsp salt
  • 3 tsp baking powder
  • 1 tsp soda

Blend in:

  • 1 ½ cups oil.

Mix in carrot mixture. Pour into a large cake pan. This makes a very large cake - can be halved or cooked in 2 - 9x13 pans. Bake at 350F for 50-60 minutes.

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Questions

Here are questions related to Carrot Cake Recipes.

Question: Homemade Carrot Cake Recipes

I am looking for a recipe for carrot cake for approximately 20 people. I would like one using eggs, oil, flour, cinnamon, and carrots.

By ruby123 from Aberdeen, NC


Most Recent Answer

By Betty Andrejczak08/26/2009

This is the copycat recipe for the Sara Lee Carrot Cake. I have tried quite a few carrot cake recipes but this one is really good (and I am so picky)! You can always double the recipe and make two cakes.

Sara Lee's Carrot Square Cake Recipe
2 Eggs
1 teaspoon Vanilla
6 ounces Oil
1 teaspoon Salt
1-1/2 teaspoons Baking powder
2 teaspoons Cinnamon
1 cup Sugar
1-1/4 cups All-purpose flour
1 cup Carrots -- grate fine
1 cup Walnuts -- well-chopped
1/2 cup Light raisins

Cream Cheese Icing
6 ounces Cream cheese - softened
1/4 pound Butter
1 pound Powdered sugar
1-1/2 teaspoons Orange extract
1 teaspoon orange peel
1 tablespoon Light corn syrup or pancake syrup
1 tablespoon Cornstarch or flour

Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Grease and flour 9" square pan. Spread batter evenly in pan. Bake at 325 about 50 minutes. Cool in pan about 30 minutes.
Frost with Cream Cheese Frosting and sprinkle with additional walnuts.

Icing: Cream the cream cheese with the butter until light and fluffy, using med-high speed of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake.

Question: Moist Carrot Cake Recipe

I'm looking for a REALLY yummy carrot cake recipe. One that is very moist. The recipe I tried was really dry and I've eaten some before that was really moist. Does anybody have a recipe like this?

Nellio


Most Recent Answer

By christi (Guest Post)12/15/2007

I have been using the same recipe since I took it over from my mom. I make a carrot cake mix according to the directions, except I use the juice from a can of pineapple instead of water. butter instead of oil, not margarine. I take a small can of carrots and smash them and add them. You can add some crushed pineapple if you want to, though dont use the whole can, maybe 1/4 to 1/2 of it. Bake at recommended temp and time. I use cream cheese frosting and add some of the crushed drained pineapple to the frosting to thin it down a little and add flavor and texture.

Question: Carrot Cake Recipe With Canned Carrots

I am looking for a carrot cake recipe that uses canned pureed carrots. I saw one but I lost it. I want to make it for someone that doesn't like carrot shreds in the cake. Please let me know if someone has the recipe! Many thanks!

Mary from Paris, Ohio


Most Recent Answer

By maria (Guest Post)08/11/2008

Have quite a few cans of carrots and would greatly appreciate a good moist carrot cake recipe to use them up.

Bunny girl'''hehehe Maria

Question: Really Good Carrot Cake Recipe

Help! Does anyone out there have a really great recipe for Carrot Cake? I would love to have it, if you'd be willing to share it.

Bert from Oregon


Most Recent Answer

By Brenda (Guest Post)01/21/2009

Hi, Bert in Oregon!

This is Brenda in Ottawa, Ontario. I have a page dedicated to The Best-Ever Carrot Cake which really is (at least in my opinion) delicious. You might enjoy checking it out at http://www.squidoo.com/carrotcake

Brenda

Archives

Thrifty Fun has been around so long that many of our pages have been reset several times. Archives are older versions of the page and the feedback that was provided then.

Archive: Carrot Cake Recipe With Canned Carrots

I would like a carrot cake recipe that uses canned carrots vs. fresh. It seems as though that would work alright but I know no one who has had success in doing so.

melody_yesterday from Sedalia, Missouri


RE: Carrot Cake Recipe With Canned Carrots

Mine turned out very disappointing! It is worth it to me to peel and cook the carrots. Woofey (10/30/2007)

By

RE: Carrot Cake Recipe With Canned Carrots

I have a wonderful bundt cake recipe that uses baby food apricots so I'll just bet the baby food carrots would work out fine. (10/30/2007)

By Deb Brod

RE: Carrot Cake Recipe With Canned Carrots

When I think of the difference between canned peas vs. frozen peas vs. fresh peas I cant really quite picture using canned carrots. I too have heard of using baby food carrots instead. That seems a better option in my mind. Or perhaps you could cook some carrots yourself and mash/puree them...even starting from frozen if you just are not wanting to take the time to grate the carrots or do you just have some canned carrots you are trying to use up??

Anywho...here are some recipes I found on google:

with baby food: http://allrecipes.com/Recipe/Carrot-Cake-VII/Detail.aspx

with canned carrots...doesn't look like it faired well in the reviews: http://allrecipes.com/Recipe/Carrot-Cake-XII/Detail.aspx

another with canned carrots: http://www.kitchenlink.com/mf/0/48703 (10/30/2007)

By K

RE: Carrot Cake Recipe With Canned Carrots

Melody, here is the link for a carrot cake made with baby food carrots:

http://allrecipes.com/Recipe/Fourteen-K-Carrot-Cake/Detail.aspx

I haven't tried it but it got great reviews. I have been looking for a carrot cake made with baby food and will try this one myself. (10/30/2007)

By hugmehugs

RE: Carrot Cake Recipe With Canned Carrots

gee wow - no. I just wanted a handy kitchen cheat so i knew you all to be the worlds formost experts so decided to ask :) T H A N K S ! (10/31/2007)

By melody_yesterday

RE: Carrot Cake Recipe With Canned Carrots

These all sound so interesting - I have a mix in the cupboard & think it should get used one way or the other -- it wasn't FREE. SO I am still "trying to think" & taking in all this great input ! I'm impressed ! (another big T H A N K S !) (10/31/2007)

By melody_yesterday

RE: Carrot Cake Recipe With Canned Carrots

Hi, I have used fresh grated carrots--which takes forever. Also pulled the carrots right from the garden, scrubbed them up. Cooked them slowly with little moisture. When done, use a potato masher to get proper texture--as if you used raw. I have also used BABY FOOD carrots. So you should be able to use cooked/canned carrots the same way. I use a bit more cinnamon, as I love it in my quick breads! The more moist my cooked carrot mixture is, the less oil I use. I also use whole wheat flour as well. Go to www.allrecipes.com and enter what you are looking for OR I just got this email--fantastic selections. http://www.northpole.com:80/Kitchen/Cookbook/ (10/31/2007)

By T&T Grandma

Archive: Carrot Cake Recipes

Ingredients

  • 1 1/2 cup butter
  • 1 3/4 cup firmly packed brown sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 2 3/4 cup all purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3/4 tsp. nutmeg
  • 2 cup grated carrots
  • 1 can crushed pineapple, drained
  • 1/2 cup raisins
  • 1/2 cup chopped nuts
  • 3/4 tsp. cinnamon

Directions

Preheat oven to 350 degrees. In large bowl, cream butter, gradually add sugar and beat until light and fluffy. Beat in eggs, 1 at at time, beating well after each addition. Stir in vanilla. In medium bowl, combine: flour, baking powder, salt and spices; gradually add to creamed mixture; blend well. Stir in carrots, pineapple, raisins and nuts. Spoon batter into a well greased and floured 12 cup Bundt pan. Bake for 60-65 minutes or until cake tests done. Let cool in pan for 15 minutes. Remove from pan and let cool completely on a rack. Can ice completely or pour icing over top of cake and let drizzle, with a cream cheese icing. Garnish as you wish.

By Terri

Archive: Pineapple-Carrot Cake

Ingredients

  • 1 pkg. yellow cake mix
  • 1 can crushed pineapple in juice
  • 3 eggs
  • 2/3 cup oil
  • 1/2 tsp. ground cinnamon
  • 2 cups packaged shredded carrots, chopped
  • 1/2 cup chopped walnuts
  • 1 Tbsp. orange zest
  • 3 cans cream cheese frosting

Directions

Preheat oven to 350 degrees F. Butter and flour 2 9 inch round cake pans. At low speed beat cake mix, pineapple, eggs, oil, 1/2 cup water and cinnamon, 30 seconds. Increase speed to medium-high; beat 2 minutes. Add carrots and nuts. Divide batter between pans.

Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Remove from pans; cool on racks. Stir zest into frosting. If desired, transfer 3/4 cup mixture to pastry bag fitted with large star tip. Place 1 cake layer on serving plate; spread with 1 cup frosting mixture. Top with remaining cake layer. Spread top and side of cake with remaining frosting mixture. If desired, pipe rosettes onto cake. Garnish with marzipan carrots, if desired.

By Robin

Archive: Carrot Cake

Ingredients

  • 1 1/2 cups cooking oil
  • 2 cups sugar
  • 4 eggs
  • 2 1/4 cup flour
  • 1 1/2 tsp. cinnamon
  • 2 tsp. baking soda
  • 2 tsp. vanilla
  • Pinch of salt
  • 2 cups raw carrots (shredded)
  • 2 cups flake coconut
  • 1 cup nuts (chopped)
  • 1 can crushed pineapple (drained)

Frosting:

  • 1/2 stick butter or margarine (softened)
  • 1 pkg. cream cheese (softened)
  • 1 tsp. vanilla
  • 3-4 cups powdered sugar
  • Tiny bit of milk

Directions

Combine all ingredients in order given and pour batter in a greased and floured 9x13 inch pan. Bake at 350 degrees F for 40 minutes (sometimes longer). May bake in layers. Make frosting.

By Robin

Archive: Carrot Cake

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 3/4 cup oil
  • salt
  • 1 cup flour
  • 1 1/2 tsp. cinnamon
  • 1 tsp. soda
  • 2 Tbsp. vanilla
  • 1 1/2 cup carrots, grated
  • 1 package cream cheese, softened (3oz.)
  • 1/2 stick margarine, softened
  • 2 cup confectioners' sugar
  • 1 cup chopped nuts

Directions:

Combine first 3 ingredients in bowl, mixing well. Blend 1/2 tsp. salt and dry ingredients together in bowl. Add to egg mixture, stirring to combine thoroughly. Fold in 1 Tbsp. vanilla and carrots. Pour into greased square baking pan.

Bake at 325 degrees F for 30 minutes. Beat 1 Tbsp. vanilla, remaining ingredients except nuts and pinch of salt in mixing bowl on high speed until light and fluffy. Add nuts and frost cooled cake.

By Robin from Washington, IA