Carrot Cake

I was asked by a bride to make carrot cake for one of her layers. I panicked b/c I have never made a carrot cake. After several attempts this is what I have come up with and I have to say it is one of my favorite cakes now. I hand grate the carrots so the cake would be really moist!
Makes 24 cupcakes or one 2-layer cake
With a few changes I got this recipe from


  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 large eggs
  • 3 cups grated peeled carrots
  • 1 cups coarsely chopped walnuts (optional)
  • 1/2 cup raisins (optional)


  1. Preheat oven to 350°F.

Line 24 cupcake molds with papers, or butter and flour them.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.

Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

Comments (8)


I like a recipe I found on that calls for pineapple and a little less oil. It is very moist. I also add a tsp of allspice. Yummers!


I made this for a wedding. It was 3 tier and I used cream cheese frosting smooth iced. Everyone loved it. Thank You for the recipe.


I found this to be incredibly greasy. I liked the amount of carrots and spice. But the greasy texture really ruined this for me. I would cut out at least 1/4 to 1/2 cup of oil. Or maybe use melted butter instead to add flavor instead of just adding