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· Administrator
356 Posts
Discussion Starter · #1 ·
Does anyone have a favorite recipe for a carrot cake?

I'm looking for one that isn't more than one layer, maybe even something that can be done in a 9x13 dish.

I absolutely don't need fancy, just wanting something that tastes good!

· Founding Member
912 Posts
No recipe here but that's a cake I think I'd love. Over the years I"ve thought several times of making it. That's another that ain't happening here now.
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· Administrator
356 Posts
Discussion Starter · #3 ·
A very dear friend of mine took his carrot cake recipe to the grave with him. His was huge, three layers at least, and could have fed a small army. It was amazing!

I haven't had carrot cake since he passed away, and for some reason, that sounds really good.

I know nothing will be like his but maybe I can find something similar.

· Founding Member
406 Posts
I don't recall who posted it but the single size of the below is the best carrot cake I ever made. As a matter of fact I just cut the single in half and tried to cook it in my baby Bundt. That was a fail but I managed to finsh it on a cookie sheet. I use canola and not corn oil. The half of a single should be about right for a shallow loaf pan. I made carrot rasin salad out of the extra carrots but peeled an capped you figure about 4-5 Oz weight to the cup.

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· Founding Member
263 Posts
Yes, please!
Can't see it being changed so

· Registered
25 Posts
Carrot cake

2-9” cake pans, parchment bottom, baking spray coat just prior to filling

Read through before beginning…


240 grams (2 cups spooned and leveled) flour
2 teaspoons baking soda
1/2 teaspoon salt
1-3/4 teaspoons cinnamon
1-1/4 (260 grams) cups vegetable oil
200 grams (1 cup) sugar
200 grams (1 cup lightly packed) brown sugar
1 teaspoon vanilla extract
4 large eggs at room temperature
300 grams (3 cups) peeled carrots, grated
100 grams (1 cup) coarsely chopped pecans
65 grams (1/2 cup) raisins

Combine and whisk together flour, baking soda, salt and cinnamon, set aside

Whisk together oil, sugars and vanilla, whisk in eggs one at a time

Blend in dry ingredients 1/3 at a time using a rubber spatula, blend until smooth

Fold in carrots, nuts and raisins

Divide batter equally between prepared pans

Bake until top is springy, a toothpick inserted comes out clean— 35-45 minutes

Cool in pans 15 minutes, turn onto cooling racks


225 grams (8 ounces) cream cheese
140 grams (1-1/4 cups) powdered sugar-sift
1/3 cup heavy whipping cream
50 grams (1/2 cup) coarsely chopped pecans

Beat cream cheese until smooth

Beat in powdered sugar, 1/4 cup at a time, blend until smooth and fluffy

Add heavy cream, blend until smooth

Refrigerate until cake is cooled

Once the cake layers are cool, frost the top of 1 layer, place second layer, frost top of cake, decorate with pecans

Sides remain unfrosted.

A carrot cake from a couple of weeks ago. I did not take a picture of it frosted, the second pic is one from a couple of years ago. The second cake is an experiment figuring out how to properly prep the 2021 Nordicware Christmas pan.


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