The BEST Carrot Cake Recipe | Yummly

The BEST Carrot Cake

GIMME SOME OVEN(5)
Walt: "Added raisins (a bit more than the recipe called…" Read More
20Ingredients
50Minutes
1180Calories
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Ingredients

US|METRIC
  • 1 1/2 cups avocado oil (or you can use vegetable oil or canola oil)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 3 1/4 cups flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1 pound carrots (finely-grated* fresh)
  • 1 cup chopped pecans
  • 1/2 cup raisins
  • 24 ounces cream cheese (bricks, room temperature)
  • 1 cup unsalted butter (room temperature)
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 6 cups powdered sugar (or more if needed to thicken)
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    NutritionView More

    1180Calories
    Sodium42% DV1000mg
    Fat111% DV72g
    Protein24% DV12g
    Carbs42% DV127g
    Fiber16% DV4g
    Calories1180Calories from Fat650
    % DAILY VALUE
    Total Fat72g111%
    Saturated Fat25g125%
    Trans Fat
    Cholesterol210mg70%
    Sodium1000mg42%
    Potassium370mg11%
    Protein12g24%
    Calories from Fat650
    % DAILY VALUE
    Total Carbohydrate127g42%
    Dietary Fiber4g16%
    Sugars95g190%
    Vitamin A150%
    Vitamin C4%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Bibhuti Willems 2 months ago
    Cake its self was tasty but the recipe / instructions could have been better written by listing the ingredients for the icing apart. Instructions could have been written better. You do no need that much cream cheese and powder sugar. I used a quarter of the amount listed in the recipe and it was still more than enough. Do not use this recipe if you are a carrot cake novice. There are better and simpler recipes out there.
    Walt 5 months ago
    Added raisins (a bit more than the recipe called for) and walnuts. Couldn't stop eating the scraps. I only used 2/3 of the sugar in the frosting. Try to use the recommended 3 pans, otherwise it will take a good amount of extra cooking time to cook through (I used a 9 inch and an 8 inch). Popping them in the freezer definitely helped the frosting process. It would be impossible if they were warm.
    Amanda Sebert 8 months ago
    Cake and frosting were delicious! I made it plain, but would add raisins next time, although my boyfriend loved it as was and hated the suggestion of adding raisins or altering the cake in anyway
    Jo Meteer Wolfe a year ago
    It was ok, the icing was nice and creamy, but the cake was not as moist as I had hoped.
    Laura Corcoran 2 years ago
    the MOST AMAZING and simple sponge I have ever baked. Delishious! This recipe is a keeper

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