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!

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posted under Cake Recipes

23 Comments to

“Awesome Carrot Cake Recipe”

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 [...]
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
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.
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)?
On November 14th, 2007 at 6:40 am Shax Says:
1 cup = 250ml
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
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!
On March 13th, 2008 at 9:03 am Jean Says:
Hello there! As I have high cholestrol could I leave out the eggs?
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!
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!!!!
On July 19th, 2008 at 3:17 pm Bev Says:
When making the carrot cake into muffins how long did you bake them?
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.
On September 17th, 2008 at 9:01 pm Francine Says:
Wow Cat really can cook. I tried it and everyone liked it. I did half the recipe and baked it in a loaf pan. Thanks for the recipe
On September 20th, 2008 at 10:51 am bob Says:
oh my lord this is amazing!!!!!!!!!!!!!!!
On October 12th, 2008 at 2:03 pm DANIA Says:
HI DANIA SAYS
I AM WRITING FROM LEBANON
IT WAS AMAZING AND WONDERING HOW LONG DOES IT TAKE IF I BAKE IT INTO CARROT MUFFINS
WAITING FOR YOUR ANSWER SOON PLEASE
THANK YOU
On October 12th, 2008 at 7:19 pm Cat Says:
If you are making these into muffins, probably about 20 minutes or so to bake…just watch them after about 15 minutes, and insert a tooth pick into the centre of one of the muffins..when done, it will come out clean! Goodluck!
On October 28th, 2008 at 9:52 pm Adrienne Says:
Great recipe. I made it for my husband’s birthday and he loved it!
On November 18th, 2008 at 12:51 am Suhashini Arulanandam Says:
To Jean: I have used ground flax seed mixed with water as an egg substitute in oatmeal cookies. There are a number of egg substitute ideas, including the flax one, at the Post Punk Kitchen site, below:

http://www.theppk.com/veganbaking.html

Hope this helps someone!
On December 25th, 2008 at 10:19 am Anjali Says:
tried your recipe….and it came out really well….
this was the first cake i ever baked and i wish all the cakes i bake in future taste as good as this one….
Thank you so much for the recipe…

Happy Holidays!!
On March 11th, 2009 at 7:55 am Natasha Conradie Says:
Hi..
I just finished making the carrot cake muffins, i’ve iced them with some buttercream icing… and i’m eating one as i type! They’re amazing…I’ve also just taken another batch of your Awesome Banana Muffins out the oven, after just making some last night… They really are ’so good’ and very soft!
Thanks for sharing your recipes… will be back to try some more!

Tash x
On May 27th, 2009 at 12:34 am kyna Says:
My kids love these bannana muffins ! I’m on my fourth batch this week ! Thanks so much for this awsome recipe. I’m going to try your carrot cake recipe this weekend.
On June 6th, 2009 at 5:42 pm Leslie Says:
This is, without a doubt, the best carrot cake I’ve ever made. Moist, delicious and not too sweet! We love it. I make it with a cream cheese icing made with agave sweetener. and I use natural food colorings by Dancing Deer to make the decorative carrots around the edge of the top of the cake. Yummy!
On June 7th, 2009 at 10:36 pm Cathy Says:
It came out great! And it is a great way to make my son to eat carrot. I used 2 cups of whole wheat flour and reduced the white sugar to half cup. It was still wet in the middle part after 40 mins of baking, so I baked it another 5 mins at 350 degrees, and then another 10 mins at 300 degrees. I would definitely make it again. I am thinking to use half cup of brown sugar and half cup of while sugar next time because it is still a little too sweet for a little child.

Thanks for the great recipe!