I Need a Moist, Delicious, HOME MADE CARROT CAKE RECIPE!!

Updated on June 18, 2011
R.D. asks from Kansas City, MO
12 answers

Hi all!
I now there are myriad recipe sites out there (cooks.com, allrecipes.com, myrecipes.com, food.com.....and many more). What I am looking for is a tried-and-true recipe, using ingredients from scratch and not 'dressing up' a cake mix. I want to KNOW you have made the recipe and have PERSONALLY TASTED it. I want to hear your review...what you like about it. Easy or difficult, it matters not. I want the BEST carrot cake.....EVER!

Thanks in advance! I look forward to all the responses. :o)

PS: No allergies, so no worries about ingredients.

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Featured Answers

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S.B.

answers from Dallas on

http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx

I get many, many requests for this one. It works best with a finer grater. The smaller you can get the carrot the better, but don't use a food processor (I have learned the hard way that it ruins the cake). It seems that most people like the pecans in the cake, but prefer the frosting without it.

4 moms found this helpful

More Answers

M.H.

answers from Raleigh on

I have the BEST carrot cake you will ever eat. It comes from a restaurant in Philly that became known for its carrot cake. I have the recipe from their cook book, but was too lazy to type it and found it on someone's blog. Here is the link:

http://athomebysteveposes.wordpress.com/2010/05/16/commis...

It takes quite a bit of time to make, but I swear to you, you will never taste a more decadent, rich carrot cake in all your life. This one has made me so spoiled (pecan filling, cream cheese icing, etc.) that any carrot cake I have at a restaurant never holds up to this one! :) It is the choice cake for my birthday, Easter, and any other special event!

Enjoy!!!

6 moms found this helpful
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J.K.

answers from Kansas City on

This is my go to recipe.

2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1-1/2 cups veg oil
2 cups grated carrots
2 tsp vanilla
1 can well drained crushed pineapple
1 cup shredded coconut
1 cup chopped walnuts or pecans, divided

In a mixing bowl combine all dry ingredients and stir to blend. Add eggs, oil, carrots, and vanilla and beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the nuts. Pour into greased and floured 13 x 9 pan. Bake at 350 for 50-60 mins or until toothpick comes out clean. Cool.

Frosting:
2 8 oz pkgs cream cheese, softened
1 stick butter, softened
1 box powdered sugar
Beat all together

I usually put mine in round pans, and put it on a pretty glass cake plate. This is what I make for Thanksgiving and some birthdays. It is very moist and just melts in your mouth!! And it is best when shared with a friend!!

3 moms found this helpful
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S.L.

answers from Philadelphia on

This is my tried and true recipe. I've made it dozens of time and it is delicious.

Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups finely shredded carrots
1 cup cooking oil
4 eggs
1 cup raisins
1 recipe Cream Cheese Frosting (see recipe below)

Directions

1. Grease and lightly flour two 9x1-1/2-inch round baking pans or
grease one 13x9x2-inch baking pan; set pan(s) aside.

2. In a large mixing bowl combine flour, sugar, baking powder, baking
soda, and cinnamon. Add carrots, oil, and eggs. Beat with an electric
mixer till combined. Stir in raisins. Pour batter into the prepared pan(s).

3. Bake in a 350 degree F oven for 30 to 35 minutes for round pans or
35 to 40 minutes for 13x9-inch pan or until a wooden toothpick comes
out clean. Cool layer cakes on wire racks for 10 minutes. Remove from
pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan
on a wire rack; cool thoroughly.

Frost with Cream Cheese Frosting.
Cover and store in refrigerator. Makes 12 to 16 servings.

Cream Cheese Frosting: 1 8-ounce package cream cheese, softened; 6
tablespoons butter or margarine, softened; 2 teaspoons vanilla; and
4-1/2 to 4-3/4 cups sifted powdered sugar.

Beat together cream cheese, butter, and vanilla until light and
fluffy. Gradually add 2 cups of the powdered sugar, beating well.
Gradually beat in enough of the remaining powdered sugar to reach
spreading consistency.

3 moms found this helpful
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J.B.

answers from Boston on

This one is my favorite - I have also tried recipes from Martha Stewart and Ina Garten that were similar but this is my fave. I make it at least once a month for a staff meeting at my childrens' school and it's a huge hit among the teachers - I get asked to make sure I send this in every month. I have done cupcakes but find that this is most moist when baked in a 13 x 9 pan. Enjoy!

http://smittenkitchen.com/2008/12/carrot-cake-with-maple-...

2 moms found this helpful
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A.S.

answers from Chicago on

This is seriously the BEST carrot cake you will ever have. It stores great in the fridge and stays oh so moist!!!! I make it for all my family get togethers!!!

http://www.kingarthurflour.com/recipes/kitchen-sink-carro...

Enjoy!!!

1 mom found this helpful

C.F.

answers from Boston on

Delicious and I get Raves about it ! Worth the work :-) !!!!!!!!!!
You will LOVE IT !!!!!!!!! promise !

Best Carrot Cake:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
*Buttermilk Glaze (recipe below)
*Cream Cheese Frosting (recipe below)
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour
mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into
prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle
Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and
cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides
of cake.

Buttermilk Glaze:
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4
minutes. Remove from heat, and stir in vanilla.

Cream Cheese Frosting:
3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered
sugar and vanilla; beat until smooth.

1 mom found this helpful
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J.B.

answers from St. Louis on

I have one that uses maple syrup instead of sugar - I found the cake recipe here: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2...

I use regular milk instead of the soy or rice milk, and I bake it in 2 9" round pans and then stack the cake with icing in between.

My icing recipe is 2 packages cream cheese (we prefer the Neufchatel cheese for lower fat and more natural ingredients), 1 tub of whipped cream (or Cool Whip), and 1 cup powdered sugar. You mix the cheese and sugar, then fold in the whipped cream by hand. Sometimes I add a little almond extract, or vanilla, or lemon juice to add a zip.

The cake is always very moist, and with whole wheat flour and maple syrup, it's healthier too. My husband likes chunky carrots, so I usually just buy a bag of grated carrots and use those instead of grating my own.

1 mom found this helpful
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T.H.

answers from Kansas City on

Okay, I do have one but I am seriously low on time right now! If you don't find one you like after testing some of these then please PM me and I will happily type it up for you! My husband loves carrot cake, it's his fave, and mine gets rave reviews from his whole family!

1 mom found this helpful
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M.M.

answers from Chicago on

The Joy of Cooking (an old standby) has a great recipe.

1 mom found this helpful
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B.C.

answers from Joplin on

If you are short on time and want a cake that just Tastes home made you can take any flavor box mix ( in your case carrot cake) take your dry cake mix but also add in one of the small boxes of instant pudding ( for carrot I would probably stick with Vanilla pudding) then add four eggs, 1 cup water and 1/3 cup vegetable oil. If you wish to make a denser cake (similar to a pound cake) add 1 cup sour cream.

The sour cream make sit Fabulous!!!

You will have to bake it a little longer, around 50 or so minutes at 350.

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J.M.

answers from Kansas City on

So which one did you make??? Was it great!?

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