06 March 2007 ~ 66 Comments

Awesome Carrot Cake Recipe

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!

66 Responses to “Awesome Carrot Cake Recipe”

  1. CathyO. 6 August 2011 at 6:57 pm Permalink

    Your Awesome Banana Muffin Recipe is just that….TOTALLY AWESOME, no doubt the best Banana Muffin I have ever eaten in my life, my husband agrees!

  2. CathyO. 6 August 2011 at 7:48 pm Permalink

    Have you ever seen people fight over food? Well your Carrot Cake Muffins are so incredibly delicious, the family had to fight to get one. Voted by the family as the best Carrot Cake Muffin they have ever eaten! Thank you Catherine!

  3. Leanne B. 20 September 2011 at 9:31 am Permalink

    I should probably know how to do this, but if you were making this into muffins instead of the cake, how would you change how you bake them? Same temp, less time? I always seem to mess up the cake-to-muffin translation.

    Thanks!

  4. Hannah Jean 22 October 2011 at 12:59 pm Permalink

    Another alternative to the icing is making an avocado mouse… its amazing.
    take 2 very ripe avocados, cream cheese, nutmeg, cinnamon, maple syrup and a bit of almond milk and blend together until smooth.

  5. molly 30 November 2011 at 8:29 pm Permalink

    this sounds amazing! I also want to try the avocado mousse on everything.

  6. LorginaLorgina Doctora 1 December 2011 at 4:31 pm Permalink

    First time to bake a carrot cake and this recipe has not failed me. Yummy cake, guaranteed! Thank you for this.

  7. Jasmine 25 December 2011 at 12:41 pm Permalink

    This recipe is just too awesome for words. You will never have a carrot cake this delicious from any restaurant or bakery.

  8. Eva 2 February 2012 at 3:59 pm Permalink

    Im confused is it 350 degrees or farenheit, where i come from we use degrees celsius and 350 is quite high. love your recipes

  9. Samira 25 May 2012 at 2:27 pm Permalink

    Thanks for this lovely recipe…..my little one and husband both loved the cake…..it was a huge hit among my friends too…. :)

  10. SUE D 28 February 2013 at 3:29 am Permalink

    Hi

    Would love to try this recipe. Would a square 26cm pan be about the same size as your 13 x 9? Otherwise, what about using two regular-size, round, spring-form cake tins?

    SUE D

  11. Tallullah 18 June 2013 at 5:13 pm Permalink

    350 Fahrenheit is 180 Celsius

  12. Newtokitchen 31 October 2013 at 10:55 am Permalink

    My husband and I tried your banana muffin recipe last week and we loved it soooo much!!! We have a family birthday coming up this weekend and we think your carrot cake muffin recipe will be the star of the evening!

  13. joanne 24 April 2014 at 10:45 am Permalink

    Hi!! Can I use butter instead of vegetable oil? Cause I’m kinda scared of too much oil in a cake. How much butter do I need? Thanks a lot for sharing your fabulous recipes!


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