Carrot Cake

Carrot Cake
Servings: 12 Prep 20 mins Bake 350°F 45 mins to 50 mins


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon grated nutmeg
  • 1 1/4 cups (2-1/2 sticks) unsalted butter, at room temperature
  • 1 cup firmly packed light-brown sugar
  • 3/4 cup granulated sugar
  • 4 eggs
  • 1 pound carrots, pared and shredded (about 4-1/4 cups)
  • 1 cup chopped walnuts
  • 1/3 cup golden raisins
  • Confectioners sugar (optional)

Make It

1. Heat the oven to 350 degrees F. Lightly grease and flour a 13 x 9 x 2-inch baking pan.

2. Stir together flour, cinnamon, baking soda, baking powder, salt, cloves and nutmeg in a medium-size bowl.

3. Beat together butter, brown sugar and granulated sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture until blended. Stir in carrots, walnuts and raisins. Spoon batter into prepared pan.

4. Bake in 350 degrees F oven for 45 to 50 minutes or until wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack. Wrap well and keep refrigerated for up to three days. To serve, sprinkle with sifted confectioners sugar if you wish.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 457, Fat, total (g): 27, chol. (mg): 123, carb. (g): 49, pro. (g): 7, sodium (mg): 322, Percent Daily Values are based on a 2,000 calorie diet.