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Carrot Cake

in Diana's Recipe Book

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Servings: Makes 12 servings
The carrot cake became popular in the 70's and continues to be one of America's most loved cakes. These days you can find many variations of the carrot cake in most countries around the world. This is a very easy and basic recipe that all home bakers should keep in their recipe files for that special occasion or for that matter, almost anytime you want a delicious cake to serve family or friends.

5 large eggs, beaten
2 cups granulated sugar
1 1/2 cups vegetable oil
3 cups self-rising flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 cup golden raisins or sultanas
3 cups finely grated carrots
1/2 cup crushed pineapple
1 cup chopped walnuts

Carrot Cake Frosting (see recipe below)

1. Preheat oven to 350 degrees F/180 degrees C. Lightly grease 2 (9-inch) round cake pans and line pans with parchment paper. Lightly grease parchment paper.

2. Blend eggs, sugar and oil. Sift flour, baking soda, nutmeg, cinnamon and salt. Add to egg mixture. Fold in raisins, carrots, chopped walnuts and crushed pineapple.

3. Pour batter into prepared cakes pans.

4. Bake in preheated oven for 40 to 45 minutes. Check for doneness with wooden toothpick or skewer. If skewer comes out clean, with no crumbs on it, the cake is done. Let cakes cool in pans for 10 minutes, then invert onto cooling rack and let cool completely. Fill and frost with Cream Cheese Frosting when cool.

Makes 12 servings.

Cream Cheese Frosting

1 pound (16 oz./453g) confectioners' sugar
1 (8 oz.) package cream cheese, softened
1/2 cup (1 stick/4 oz./113g) butter, softened
2 teaspoons vanilla extract

Walnut halves

Combine all ingredients in a mixing bowl and beat with electric mixer until smooth. Spread between the cake layers and over top of cake. Garnish top of cake with walnut halves.

Date: June 15, 2007


Reviewer: dana
i made this recipe a dozen times... and from the 1st time it was excellent..... great flavour, perfect moist and slight crunch... i got many compliments, thanks to Diana...


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