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.


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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?

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1.  Preheat the oven to 350°F. Butter and flour the loaf pans.

2.  To make the cake, cut the carrots into 3- or 4—inch sections and grate them, preferably by hand with a box grater. Hold the carrot sections straight up and down against the grater and grate down to the core. Give the section a quarter turn and grate, again down to the core. Continue in this way until you have only the woody core, which you can throw out. If you are using a food processor, use the finest grater attachment. You should end up with 1 cup finely grated carrots.

3.  In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt, then sift into a large bowl. In a bowl, whisk together the oil and eggs and stir into the dry ingredients with a rubber spatula. Stir in the walnuts, pineapple, and carrots.

4.  Transfer the batter to the prepared loaf pans.

5.  Bake for 30 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before taking the loaves out of the pans. Let the loaves cool on cake racks for 1 hour.

6.  To make the frosting, combine the cream cheese, butter, vanilla, and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 10 minutes, or until smooth.

7.  Spread the tops of the loaves with the frosting. Serve in slices.

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.

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