Cat Can Cook

Awesome Carrot Cake Recipe

March6

Because my Banana Muffin Recipe was so incredibly popular, I decided to post the recipe for my favorite Carrot Cake as well. This recipe comes from a Canadian Living Cookbook I was given as a gift many years ago. It is a moist, and delicious cake that is easy to make. I made it for Liam’s first birthday, and he loved it (and still does!)

Instead of icing it, I just spread some cream cheese on a slice. Less sugar, and just as yummy as it is sweet enough without extra icing in my opinion.

Carrot Cake

4 Eggs

1 Cup White Sugar

1 Cup Brown Sugar

1 Cup Vegetable Oil

2 Cups All Purpose Flour

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1 tsp. Salt

1 1/2 tsp. Cinnamon

1/2 tsp. Nutmeg

3 Cups Grated Raw Carrots

1/2 Cup Raisins

1/2 Cup Finely Chopped Nuts (optional - and omit if serving to small kids)

Beat eggs well in a large bowl, and add sugars in gradually, beating until light. Beat in oil. In a seperate bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir into egg mixture. Stir in carrots, raisins and nuts(if using). Pour into a greased and floured 13X9 pan, and bake in a 350 degrees oven for 35-40 minutes. Enjoy!

posted under Blog, Cooking, Recipe
12 Comments to

“Awesome Carrot Cake Recipe”

  1. On March 6th, 2007 at 8:08 am CatCanCook.com Redesign | Design Meme Says:

    [...] Awesome Banana Muffin Recipe has been really popular, so she decided to post her Awesome Carrot Cake Recipe now as [...]

  2. On June 11th, 2007 at 12:38 am rayhana Says:

    hi there,

    was wondering if the white sugar can be substituted with brown sugar, i.e. making it 2 cups of brown sugar?

    tks :)

  3. On August 1st, 2007 at 3:20 pm dave Says:

    Hi,
    I am writing from England, is it possible to let me know how to convert cups into metric (grams or even old ounces)?
    I am not used to American measurements.

  4. On October 10th, 2007 at 2:30 pm Bloom Says:

    i was just wondered, how many serving can you make out of it??? (How many people can you feed)?

  5. On November 14th, 2007 at 6:40 am Shax Says:

    1 cup = 250ml

  6. On February 25th, 2008 at 6:11 pm Cat Says:

    I think it makes about 12 or 16 pieces, depending on size. It is a nice filling cake, and honestly, a small piece is likely all you’ll need…even though you might *want* more ;-)

  7. On February 28th, 2008 at 1:01 pm Cathy Says:

    I just used this recipe to make muffins, and WOW! They are super! My husband and son love them! I will be making these often, thanks for such a yummy recipe!

  8. On March 13th, 2008 at 9:03 am Jean Says:

    Hello there! As I have high cholestrol could I leave out the eggs?

  9. On March 13th, 2008 at 10:15 am Cat Says:

    There are several egg substitute products on the market and I am certain that any of these would suffice. If you don’t use something as a substitute for the eggs though, I don’t think it would set properly…you’d have a mucky cake :-) Goodluck…let me know what happens!

  10. On June 24th, 2008 at 7:13 pm Cakejudger Says:

    I’m tryin out deserts cuz it’s summer time, so i found your tasty sounding treat and i just happened to have all of the ingredients hope it tastes delish!!!!

  11. On July 19th, 2008 at 3:17 pm Bev Says:

    When making the carrot cake into muffins how long did you bake them?

  12. On August 12th, 2008 at 11:29 am Sarah Says:

    Hi there. What fab recipes on your website. Last week my toodler and I made your bananna muffins and they were perfect and yummy. We’ve just tried to make the carrot muffins today and we haven’t had as much success, they are still quite runny and can’t rise due to being too moist. Does anyone have any tips or advise as we’re just beginners, THANKS, Sarah, UK.

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