Recipe submitted by artistonholiday on November 27th, 2009

The raw sugar and lots of spices gives this cake a beautiful dark tasty texture with the walnuts. A definite hit for a teatime treat.

Prep time:   15 minutes
Cook time:   45 minutes
Servings:   10

4 cups grated raw carrots (don't pack)
2 1/4 cups brown sugar, packed (or 1-1/2 cups honey plus a scant 1/4 cup molasses)
1 1/2 cups vegetable oil
3 eggs, beaten
2 tsp. vanilla extract
2 1/4 cups all-purpose flour (you may replace up to half of the white flour with oat flour or whole wheat flour)
3 tsp. cinnamon
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. salt (optional - salt brings out the sweetness in sweet things)
1/4 tsp. ground cloves
1 cup chopped walnuts

Preheat oven to 350 degrees F. Lightly grease (or spray with cooking spray) a 13x9-inch rectangular pan or 10-inch tube pan.

Mix together carrots, brown sugar, oil, eggs, and vanilla. Add all dry ingredients, mix in until blended (don't overbeat). Stir in nuts and/or raisins. Pour batter into prepared pan.

Bake at 350 degrees F for 45 minutes or until knife inserted into the cake comes out clean. Cool cake completely.

Dust with powdered sugar or frost with your favorite cream cheese frosting.

Average Rating:   (19 votes)

Tags:   carrot cake  cake  baking  recipe  

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    Comments / Reviews of CARROT CAKE TO DIE FOR

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    • Anj posted on April 28th, 2023
      Overall Rating: 10.0 / 10

      Never fails! Always look it up when I need a good carrot cake.
      I'm very generous with the carrots as I add pumpkin seeds, dried currants and apricots, and I use a little less sugar, but that's just personal preference. Ka pai!

    • Selena posted on October 30th, 2020
      Overall Rating: 10.0 / 10

      Perfect recipe, I have used this one for years now and search it up every occasion. Highly recommend

    • Som Singh posted on July 23rd, 2018
      Overall Rating: 10.0 / 10

      I was Looking for the delicious carrot cake recipe and came across this one. I followed this recipe and it turned out to be the best carrot cake I made. My family and friends just loved it. They even asked me the recipe. Just loved it

    • Nick LF posted on July 22nd, 2018
      Overall Rating: 10.0 / 10

      This is a world class cake, worth travelling years for to taste.
      It is the yardstick by which all other cakes should be measured.
      In my youth I worked with the chefs employed by the Royal Household and this cake, I am confident, is fit for Her Majesty.
      Mind you, it is so good I am not at all sure I wish to share it with anyone!

    • Jacqui posted on April 3rd, 2018
      Overall Rating: 9.0 / 10

      I made a vegan version which worked brilliantly. I subbed a cup of aquafaba (chickpea liquid) and a cup of oil, instead of the cup and a half of oil and 3 eggs. I packed in the carrots and had to increase the flour to 3 cups, but it still came out super moist and with good spiciness from fresh grated nutmeg, and fresh ground cinnamon and cloves. Iced with vanilla/lemon frosting.

    • Cake connoisseur posted on August 23rd, 2014
      Overall Rating: 10.0 / 10

      If you are in doubt about what carrot cake recipe to go for, you will not go wrong with this! I scoured the internet looking for the best possible recipe and was unsure about this one because its not on a fancy recipe site with a beautiful photo. But it was DIVINE, so moist and flavoursome. Have made it multiple times, never fails.

    • JC posted on March 23rd, 2014
      Overall Rating: 10.0 / 10

      This is the best carrot cake I have made so far - I've made ones before that come out drier and are not as flavoursome so was very impressed with the way this came out. I believe the higher quantity of carrots (a lot of recipes only use two cups) lends to the desirable moisture content. I'm big of the spiced flavours of a good carrot cake so used slightly more than the recipe states. The cake is also good with some sultanas thrown in. Each time I've made it the centre tends to stay very most - leaning towards wet. This could be my oven, or perhaps I am not cooking it long enough - but I'd rather slightly under cook a carrot cake than over cook it as I think this may dry it out. Absolutely delicious - highly recommend.

    • sam george posted on August 2nd, 2013
      Overall Rating: 10.0 / 10

      this cake is awesome ! i put half a cup of chopped dried apricots in mine though and a we sprinkle of ginger but thats my personal preference, other than that this cakes perfect. its super moist and hard to mess up. its alot nicer than any other recipe i had =)

    • Guy posted on March 29th, 2013
      Overall Rating: 10.0 / 10

      Great, tastes fantastic. Going to replace 1 cup of carrot with pineapple next time but great either way!

    • ofeira posted on March 2nd, 2013
      Overall Rating: 10.0 / 10

      I use this recipe for my daughters fundraiser definitely a hit!!

    • bec posted on March 1st, 2013
      Overall Rating: 10.0 / 10

      What an amazing carrot cake! So tasty, so moist and so easy to make.all the spices go so well together. Very highly recommened

    • Karen posted on June 6th, 2012
      Overall Rating: 10.0 / 10

      Best carrot cake I've made

    • cher posted on February 22nd, 2012
      Overall Rating: 10.0 / 10

      Best carrot cake I've ever made! Followed original recipe and it was just perfect- moist, good flavour and stood nice and high. Never need tolook for another carrot cake recipe again!

    • Bianca harris posted on December 6th, 2011
      Overall Rating: 10.0 / 10

      all i can say is awesome. But beware its dangerous you just want to keep making it!!!! p.s dident change a thing its just perfect!!

    • atol posted on September 10th, 2011
      Overall Rating: 10.0 / 10

      I made this cake twice in two weeks. Absolutly amaizing. I didn't change anything from original recipe. Most of pepole asked for recipe. I searched long time for good carrot cake and finnaly I am happy.

    • GARY posted on July 13th, 2011
      Overall Rating: 9.0 / 10

      It's a winner

    • Sarah posted on May 29th, 2011
      Overall Rating: 9.0 / 10

      Sooo good! Made a giant size for a 60th birthday and it went down well!

    • Vic posted on May 21st, 2011
      Overall Rating: 10.0 / 10

      Great - made this for my birthday, it was moist and spicy. I also added to mine some chopped dried apricot and dates because I like a bit of apricot in my carrot cakes. Cream cheese frosting on the top makes for perfection!

    • Cherie posted on January 21st, 2011
      Overall Rating: 10.0 / 10

      This is a wonderful recipe , lovely and moist. Lots of fantastic comments from those who shared with me .