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Carrot Cake III
SUBMITTED BY:
Tammy Elliott
PHOTO BY:
Allrecipes
"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."
RECIPE RATING:
Read Reviews
(1,403)
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PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
2 Hrs
Original recipe yield 1 - 9x13 inch cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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REVIEWS
Reviewed on Dec. 8, 2006 by gneebeanie
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gneebeanie
Dec. 8, 2006
After reading through 4-5 pages of the reviews, I consolidated the most referred alterations to this recipe to: 1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of vanilla extract 3) adding 1 8oz. can of crushed pineapple (I squeezed out most of the juice before adding it, I didn't want any extra fluids in the cake) 4) Added 1/4 teaspoon of nutmeg 5) added 1 extra teaspoon of cinnamon 6) used 3/4 cup canola oil and 1/2 cup applesauce. The result came out incredibly delicious - the cake was very flavorful and moist. For the frosting, I only used 3.5 cups of powdered sugar, and it was more than sweet enough, with a nicely balanced cream cheese vs. sweet flavor. If I would change anything again, I would use less pecans - it's a bit too nutty for my personal tastes. Also, I followed another reviewer's suggestion of grating the carrots with the large grater side (the one you use for cheese) so that you don't end up with a bunch of carrot mush and juice that can't be used. Will definitely make again! This is probably the best carrot cake I've ever had.
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1035 users found this review helpful
After reading through 4-5 pages of the reviews, I consolidated the most referred alterations...
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Reviewed on Mar. 30, 2007 by
CYNJAMS
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CYNJAMS
Mar. 30, 2007
This is a great recipe. Some other reviewers had problems with the center falling-these tips may help. Cakes will sink or fall because of the following 1.Overbeating-too much air is incorporated 2.Underbaking- oven temp is too low or too short a baking time 3.Over or under measurement of ingredients 4.Using too small/large of baking pan 5. Make sure your oven temp is correct-preheat for at least 30 min. and check to make sure your oven is heating properly by using an oven thermometer for accuracy and finally, only open your oven door if you have to and then make sure 3/4 of the cooking time is up. Happy baking everyone!
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507 users found this review helpful
This is a great recipe. Some other reviewers had problems with the center falling-these tips...
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Reviewed on Sep. 25, 2003 by s. warren
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s. warren
Sep. 25, 2003
This recipe was incredible. After a box mix went awry, I turned to this terrific site to find a scratch recipe and decided to try this one. Scrumptious! Like some other bakers, I made a few substitutions and additions: instead of using 1 1/4 C oil, I used 3/4 C oil and 1/2 C applesauce; instead of 2 C white sugar, used 1 C white and 1 C brown; used walnuts instead of pecans and added 1/4 teaspoon of nutmeg. I used 2 9-inch greased and floured cake pans. I made this a week before Christmas, so I popped it into the freezer, taking it out to thaw the day before it was needed. It was like it was fresh baked! Then I made the frosting, using 3 C of confectioners' sugar instead of 4. The flavor was heavenly and I still had some left over. Everyone in the family gave rave reviews and had 2 pieces! The cake was gone by the next day. I will make this a Christmas tradition.
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202 users found this review helpful
This recipe was incredible. After a box mix went awry, I turned to this terrific site to find...
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Reviewed on Mar. 18, 2008 by KAELHA
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KAELHA
Mar. 18, 2008
I chose this recipe specifically because it did not contain pineapple. It was wonderful just as written. (stepping on my soapbox)I think that a recipe should be reviewed for it's own merits with minimal changes. Rating a recipe that you have made many changes to messes up the rating system. You are not rating the listed recipe...you are rating your own! Go ahead and submit it!(stepping down now..thanks lol) That said, I forgot to pick up pecans, but added some finely chopped hazelnuts I had on hand. : )
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168 users found this review helpful
I chose this recipe specifically because it did not contain pineapple. It was wonderful just...
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Reviewed on Oct. 5, 2006 by UMFOOFOOWOO
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UMFOOFOOWOO
Oct. 5, 2006
I made some subs: 1.5 cups brown sugar (no white), half cup oil and 1 cup crushed pineapple (drained) instead of 1 1/4 cup oil, 2.5 tsp cinnamon and 1/4 tsp nutmeg, 3 tsp vanilla, omitted nuts and frosting. I baked in two 9 inch round cakepans for 40 minutes instead of a 9x13 pan. The result was perfectly moist cake with terrific flavor, and less guilt! Next time, I'll double the recipe so my cakes can be a bit taller, and I'll add crushed walnuts...but I can't imagine it being much better than this. Suggestion: if you're using a box grater, grate the carrots on the 2nd largest holes (same ones you use to grate cheese). I made the mistake of grating on the next smaller size holes last time, and used 5 cups of carrots (and 1/2 cup oil - no applesauce). The carrot shreds were too small and too many, and a lot of carrot juice was produced. All that extra liquid caused my "cake" to be more like a thin layer of rubbery pumpkin pie filling, even after cooking for over an hour. So make sure your carrot shreds are quite large, so you don't end up with all that unwanted carrot juice.
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149 users found this review helpful
I made some subs: 1.5 cups brown sugar (no white), half cup oil and 1 cup crushed pineapple...
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Reviewed on Mar. 14, 2008 by
Jeanine
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Jeanine
Mar. 14, 2008
Great recipe. It was my 1st homemade carrot cake & it turned out perfect. I made a layer cake using 2 9"round pans & cooked at 350F for 35 minutes.
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144 users found this review helpful
Great recipe. It was my 1st homemade carrot cake & it turned out perfect. I made a layer...
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Reviewed on Jul. 11, 2007 by maryo
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maryo
Jul. 11, 2007
this is the best carrot cake i have tasted in my life! it was absolutely delicious. and it was my first time making a cake from scratch. no more store bought cake for me. and it was guilt free. for those who are health freaks like me and still want a tasty treat i made some changes. i added in 1 cup of raisins. i also substituted applesauce for all of the oil and the cake was still very moist, and i used egg subsitute. i then used 1 cup white sugar and 1 cup brown sugar. for a more "spice cake" taste, i used ground cloves, nutmeg, allspice, and cinnamon. i didn't use the frosting recipe that was given. instead i used the fat free cream cheese frosting which can be found on this website as well. for those who had trouble with the middle sinking in i would suggest not over-mixing the batter and leaving very small lumps. otherwise with these changes the cake is fat-free except for the nuts that you add in. enjoy!
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94 users found this review helpful
this is the best carrot cake i have tasted in my life! it was absolutely delicious. and it was...
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Reviewed on Nov. 13, 2005 by
3BadBoxers
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3BadBoxers
Nov. 13, 2005
I read all the suggestions below and rolled them together to make the following changes: 2 C White sugar, I substituted 1 C White & 1 C Dark Brown. I used 3-1/4 C Carrots (2 pounds) and 3/4 C vegetable oil and 1/2 C chunky applesauce (you may want to reduce to 1/3C if using the extra carrots - it was almost TOO moist!) and 2-1/2 teaspoons cinnamon - it was incredible! I did make a 2 layer 9 inch round in dark metal pans, so I reduced temp to 335 and cooking time was about 38 minutes. For the icing I found 3 cups of sugar to be perfect and I used lowfat cream cheese - you couldn't tell the difference! I did forget to flour the pan, so I had a hard time getting it out of the pan - you may want to consider parchment on the bottom as well, it was a bit sticky to remove, but I could paste together with icing. Made if for my mother's birthday - everyone raved! I did one layer with nuts and one without and cut in half and put the nutless cake as half the 2 layer cake and the nut cake the other half (I used walnuts, much better). Definitely a keeper!
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91 users found this review helpful
I read all the suggestions below and rolled them together to make the following changes: 2 C...
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Reviewed on Jan. 17, 2004 by
Flaquita
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Flaquita
Jan. 17, 2004
I've tried many of the carrot cake recipes on this site (including ones that are overrated) and this one is the best one. It is perfect. For a whole week, i tried many of the cakes and out of them all, my co workers, family and friends loved this the best, I have to agree with them, it's that good. I left the frosting out, it's fine plain.
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88 users found this review helpful