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Nutrition Facts
Serving Size 1 (144g) Recipe makes 16 servings
Calories 573
Calories from Fat 293		(51%)
Amount Per Serving		%DV
	Total Fat 32.6g	50%
	Saturated Fat 9.8g	49%
	Monounsaturated Fat 9.0g
	Polyunsaturated Fat 11.8g
	Trans Fat 0.1g
Cholesterol 83mg		27%
Sodium 282mg		11%
Potassium 120mg		3%
Total Carbohydrate 67.9g		22%
	Dietary Fiber 1.1g	4%
	Sugars 53.9g
Protein 4.5g		9%
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KC's 30th Birthday!

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Carrot Cake

Recipe #28684 | 45 min | 10 min prep | add private note

⁽⁹⁴⁾ RATE IT NOW Print Recipe

By: Kym in Ohio
May 18, 2002

I won a Blue Ribbon for this cake in 1986 at the Ohio State Fair.

SERVES 16 (change servings and units)

Ingredients

1 1/2 cups oil
2 cups sugar
4 eggs
2 cups flour
2 teaspoons baking soda
1 pinch salt
3 cups grated carrots (fully packed)
2 teaspoons cinnamon
1 teaspoon vanilla

Icing

1/4 lb butter
8 ounces cream cheese
1 lb powdered sugar

Directions

1
Beat oil and sugar, then add eggs.
2
Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
3
Pour into 3 9-inch cake pans.
4
Bake at 350°F for 35 minutes.
5
Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
6
Beat until smooth.

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Featured Reviews for This Recipe

From: Tammyt82

On Feb 3, 2010

So hard to only eat one piece! I followed the recipe exactly and it turned out so moist. As for the icing I added vanilla (personal preference.) Excellent recipe!

0 people found this review helpful

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From: Bonnie Young

On Jan 22, 2010

Very moist and flavorful cake. Easy to put together and directions are right on. I also added a little nutmeg to mine. I aso shedded and measured my carrots and put them in my food processor with the oil, eggs, sugar and vanilla and blended until well mixed. I put that mixture in a mixing bowl and added the flour etc. I used a 16 X 11 cake pan and baked for 30 minutes. When I removed the pan from the oven I put in the garage (it was 21 degrees out there) and let it cool then frosted them. So yummy!

0 people found this review helpful

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From: Kay Demonbren

On May 17, 2004

Definitely worthy of 5 stars! This cake was indeed very moist, and yummy; not too sweet. I only changed a couple of things: one was to add 1/4 tsp nutmeg with the cinnamon (I like spice), and I only used 2 9 inch cake pans instead of 3 (the layers were still done in 35 minutes). I believe I will be keeping this as my default carrot cake recipe. Excellent!

25 people found this review helpful

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From: Janie from TX

On Dec 12, 2005

This is the same recipe that I have used for years. I put the oil in a blender (on low speed) and add chuncks of carrots until the carrots are almost completely chopped. Then I add the eggs and vanilla and finish the grating process. I also add 1 cup of pecans to the dry mixture before adding the oil mixture. My husband likes me to add about a cup of rasins to the cream cheese icing. However rasins are not for everyone.

19 people found this review helpful

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