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Our carrot cake recipes - 99 recipes

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1. Preheat oven to 350 degrees

  • For cake:
  • 4 eggs
  • 1-1/4 cups vegetable oil
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3 cups grated carrots
  • 1 cups chopped pecans (optional)
  • For frosting:
  • 1/2 cups oleo, softened
  • 1 (8 ounce) package cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
4.4/5 (19 Votes)

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Spiced pecans: Heat the oven to 350 degrees

  • Spiced pecans:
  • 1 cup pecan halves
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons dark brown sugar
  • 1/8 teaspoon salt
  • Currants:
  • 1/4 cup dried currants
  • 2 tablespoons whiskey
  • Candied carrots:
  • 2 cups finely diced carrots
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 2 cups water
  • Ice cream base and assembly:
  • 1 (8-ounce) package cream cheese
  • 1 1/2 cups sour cream (regular or low-fat)
  • 2/3 cup sugar
  • 1 teaspoon chopped lemon zest
  • Spiced pecans
  • Currants
  • Candied carrots
4.5/5 (15 Votes)

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Make this classic favorite for a crowd and you might not have any leftovers to bring home

  • Frosting:
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 3/4 cup corn oil
  • 1 tablespoon vanilla
  • 4 eggs
  • 2 cups self-rising flour
  • 1 teaspoon ground cinnamon
  • 3 1/2 cups shredded carrots
  • 1/4 cup raisins – chopped
  • 1/4 cup chocolate chips - chopped
  • 1/4 cup milk
  • 8 ounces cream cheese
  • 4 tablespoon unsalted butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 1/2 cup shredded coconut – toasted
  • Peeps Marshmallow Candy for decorating
4.2/5 (11 Votes)

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Yum, this Carrot Cake with Ginger Cream Cheese Frosting is excellent! Simple step by step easy to follow directions

  • Cooking spray
  • 2 3/4 cups walnuts, chopped
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 1/4 cups vegetable oil
  • 4 large eggs
  • 1/2 cup smooth applesauce
  • Zest of 1 orange, finely grated
  • 1 teaspoon pure vanilla extract
  • 2 cups carrots, grated
  • 1 (4-inch) piece ginger
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon pure vanilla extract
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 3 cups confectioners' sugar, sifted
4.4/5 (15 Votes)

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Nutrition Facts Calories 341, Total Fat (g)16, Saturated Fat (g)2, Monounsaturated Fat (g)8, Polyunsaturated Fat (

  • For the cake:
  • 3/4 cup vegetable oil, plus a little more for greasing pan
  • 1-3/4 cups light brown sugar
  • 4 large eggs (preferably free-range or organic)
  • Grated zest and juice of 1 orange (approximately 1 tsp. zest and 1/3 cup juice)
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 cup walnuts, roughly chopped
  • 1 heaping tsp. ground cinnamon
  • Pinch of ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 10 oz. carrots, peeled and coarsely grated
  • For the icing:
  • 2 cups low-fat sour cream
  • 2 to 3 Tbsp. powdered (icing) sugar
  • 2 oranges
  • OR
  • 8 oz. cream cheese
  • 2 oz. butter
  • 6 oz. confectioner's sugar
  • 1 tsp vanilla
3.7/5 (312 Votes)

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Carrot Cake Sandwich Cookies with a cream cheese frosting, my version slightly adapted from Martha Stewart

  • Cookies:
  • 1 cup light brown sugar, packed
  • 1 cup white sugar
  • 1/2 pound (2 sticks) butter, softened
  • 2 large eggs, room temperatue
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon each baking soda and baking
  • powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups quick cooking rolled oats
  • 1 1/2 cups grated or shredded carrots
  • Cream Cheese Frosting:
  • 16 ounces cream cheese, room temp
  • 2 sticks butter, room temp
  • 2 cups confectioners sugar
  • 2 teaspoons vanilla extract
4.2/5 (14 Votes)

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Shredded carrots, nuts, dried fruit, and a few spices give these vegan energy treats the flavor and texture of a mo...

  • 1/2 cup walnuts, rough chopped
  • 12 pitted dried dates, rough chopped
  • 1/2 teaspoon molasses or honey
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon cocoa powder
  • 1/4 teaspoon fresh ground nutmeg
  • 2 large carrots, peeled and finely shredded
  • 1/4 cup golden raisins, snipped
  • 1/4 cup pecans, finely chopped
  • 1 cup shredded unsweetened coconut, toasted
4.4/5 (9 Votes)

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Upgrade your classic Pineapple Upside-Down Cake by adding this unique twist: Carrot Cake

  • 1/4 cup butter
  • 2/3 cup firmly packed brown sugar
  • 1 (20-oz.) can pineapple slices in juice, drained
  • 7 maraschino cherries (without stems)
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups grated carrots
  • 1/2 cup finely chopped pecans
4.3/5 (6 Votes)

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his moist, flavourful cake is incredibly simple to make and always earns compliments

  • Cream Cheese Icing:
  • 1 cup neutral oil, eg canola or grapeseed
  • 2 cups raw or white sugar
  • 4 small eggs
  • 1 cup wholemeal flour
  • 1 cup plain flour
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon ginger
  • 3 cups grated carrot (approx 3 medium carrots)
  • 2 teaspoons baking soda
  • 1 tablespoon orange juice
  • 75 g butter
  • 250 g cream cheese (not spreadable kind)
  • zest of 1 lemon
  • 4 cups icing sugar
  • zest of 1 orange
4/5 (53 Votes)

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Moist. You would never believe it is Gluten Free! All in a 9x13 pan

  • Frosting:
  • 12.5 ounces all-purpose gluten-free flour* (about 2 1/2 cups)
  • [I used 1/2 cup each of sorghum flour, tapioca flour, almond flour, white
  • rice flour and cornstarch]
  • 3/4 tsp. xanthan gum (omit if flour blend has xanthan)
  • 1 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 1/2 tsp. salt
  • 1 1/4 cups sugar
  • 3/4 cup brown sugar
  • 4 large eggs
  • 1/3 cup unsweetened applesauce
  • 2/3 cup canola or vegetable oil or melted coconut oil
  • 1/2 cup melted unsalted butter (or oil)
  • 3 cups finely shredded carrots (from about 1 lb. carrots)
  • 8 ounces cream cheese, softened to room temperature
  • 5 Tbsp. unsalted butter, softened to room temperature
  • 2 1/2 - 3 cups powdered sugar
  • 2 Tbsp. heavy cream or half and half
  • 2 tsp. vanilla extract
  • 1/8 tsp. salt
4.4/5 (10 Votes)

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Beat the first six ingredients together

  • Frosting:
  • 1 c sugar
  • 1 c brown sugar
  • 4 eggs
  • 1 c oil
  • 1 t salt, soda, and cinnamon
  • 1 t baking powder
  • 3 c grated carrots
  • 2 c flour
  • 1 c chopped walnuts (optional)
  • 4 oz package softened cream cheese
  • 1/2 sq butter
  • 1 t vanilla
  • powdered sugar-add enough to desired spreading consistency
4.5/5 (2 Votes)

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Preheat oven 350 degrees F

  • 2 cups sugar
  • 1 1/4 cups oil
  • 4 large eggs
  • 1 tsp vanilla
  • 2 cups flour, measure then sift
  • 2 tsp baking soda
  • 1 Tbsp cinnamon
  • 1 tsp salt
  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • Frosting
  • 12 oz powdered sugar, 3 1/3 cups sifted
  • 6 oz cream cheese, room temp
  • 1 tsp vanilla extract
  • 2 Tbsp butter
  • 2 Tbsp milk
4.4/5 (7 Votes)

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Granny’s Carrot Cake Carrot Cake