Carrot Cake


by: Baker Guy

Carrot cake is especially moist because it is made with oil. Oil, unlike butter, remains liquid at room temperature, so the cake stays moist even when cool. This recipe contains walnuts, which give the cake a delightful crunch, and pineapple, which adds flavor and contrast. The carrots are best when grated on a box grater. Some graters have tiny punch-outs instead of teeth for the finest grate. When grating the carrots, avoid these and use the smallest teeth. The frosting will go together faster if the ingredients are at room temperature. This recipe is adapted from a very traditional version in Joy of Cooking.

ad space


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 1

butter (for the pans)

flour (for the pans)

2 medium to 3 carrots (peeled)

2/3 cup flour

1/2 cup granulated sugar

1 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

1/3 cup vegetable oil (or a combination of hazelnut, or walnut oil and vegetable oil)

2 eggs

1 cup chopped walnuts

1/2 cup drained chopped pineapple

8 oz package of cream cheese (at room temperature)

1/4 cup plus 2 tablespoons butter (at room temperature)

1 teaspoon vanilla extract

1 3/4 cups confectioners' sugar

Nutrition Facts
Carrot Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 4339

  • Total Fat: 282.5 g
  •     Saturated Fat: 142.3 g
  •     Trans Fat: 1.9 g
  • Cholesterol: 698.9 mg
  • Sodium: 3211 mg
  • Total Carbs: 429.9 g
  •     Dietary Fiber: 15.9 g
  •     Sugars: 336.4 g
  • Protein: 53.2 g

how is this calculated?

Download Nutrition Facts Widget Code

ad space

ad space

ad space


22dd391e32816e2a8d33dd861a1e3c3019000175.jpg Cooks' note:
Cakes made with oil have the advantage of staying moist even when cool, whereas cakes made with butter seem heavier when chilled because the butter hardens. When oil is used to bake a cake, it is usually whisked with whole eggs. The egg-oil mixture is then gently stirred with dry ingredients (usually flour, sugar, baking powder, and salt) and any other ingredients, such as carrots, bananas, or pineapple, that are added for texture and flavor.

ad space

related recipes


ad space

ad space

ad space

ad space