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I made half of this recipe for my husband’s birthday. It was incredibly good. The lemon juice in the icing was perfect.
Baking this cake for over 40 years, yes, recipe from nurse friend in Maryland. Difference:
Only use 2 cups flour, 1 1/2tsp baking soda, 1 1/2 salt , 2 tsp cinnamon, 2 tsp baking powder etc except salad oil instead of olive oil. Try it. Friends love it.
Use 2 10” pans or 3 9” pans in original recipe.
I have a carrot cake recipe I have used forever but decided to try something new during this quarantine. A lot of cake for just my husband and I but I wrap slices and freeze for future indulgence. The cake was delicious and the frosting was absolutely delicious, although there wasn’t enough to frost the sides of the cake. And the frosting was quite runny. Not the consistency of your normal cream cheese frosting. But we absolutely loved the addition of the lemon juice!
Thanks for giving our cake a try! I’m wondering if your frosting was runny because the way you measure powdered sugar gives you fewer ounces per cup. Next time, if it’s runny, add more powdered sugar bit by bit until it’s more spreadable.
I just made this on Sunday for my wife’s birthday. I weighed all of the ingredients using the King Arthur Flour ingredient weight chart. Everything came out perfectly! The layers were a little bit convex on top, but I Googled it and discovered cake strips… so now I have an excuse to make it again!
Cake strips are the best! So helpful for even cooking.
Wow. This carrot cake was the best carrot cake we’ve ever had! The family was unanimous. My husband always requests carrot cake for his birthday, and I usually order it from a local bakery. But we are are in the midst of Covid-19, so I baked my very first layer cake ever. We will never order carrot cake again, because it will never compare to this fantastic recipe. Thank you, Elise!
What a terrific story, Beth. So glad you shared, and so glad you took the plunge to make your first layer cake.
You are so very welcome Beth! So happy you like the carrot cake. Stay safe!
Hi, My daughter is allergic to nuts would you recommend taking out the walnuts and adding raisins. Or what other item could you suggest i add instead of the walnuts. Then perhaps reduce the sugar by 1/2 a cup?
This will be my first time making a carrot cake I hope it turns out well.
You can simply omit the nuts and not replace them with anything. If adding raisins, you can keep the sugar the same or reduce it by 1/2 cup (carrot cake is so very sweet).
How did your cake turn out?
Don’t bother with ANY other carrot cake recipe… this one is amazing AND forgiving. I was in a rush and baked it at 375… still moist and delicious. Also, added in golden raisins, which turned out fabulous. OH! And added a little maple extract to the frosting. YUM!
Hi! This recipe looks great, I’m planning on making it tomorrow! Quick question- what kind of sugar would you recommend? Brown or white? Thank you!
You could use either brown or white sugar, Bethany. I like white sugar because it allows the carrots to come through with a cleaner taste. You could even get wild and do 50-50 brown and white. Happy baking!
I’m making this tonight…looked all over for my Silver Palette Cook Book, as I, too, remember this recipe – and had already fiddled with it some like you to attain nirvana. So, was disappointed all afternoon that I couldn’t find it! Ah Ha! The internet! And, there you were! With the best ever carrot cake on the planet! Thank you so much! Monica in South Bend. . .
if I use two 8″ round cake pan, then do I need to adjust the temperature and baking time?
Hi, Vivienne! Great question! Don’t adjust the baking temperature. An inch difference in baking pan size shouldn’t make too much of a difference. You may need to add a few minutes to your bake time. To check a cake to see if its done. Insert a toothpick or skewer into the center of the cake. If it comes out clean it’s ready!
Thank you Summer.
I have made this cake numerous times and it is always a hit!
I have a question — Is it possible to make this in a 11X13 baking pan? I’m not good at making the layers & getting the frosting on right. I was thinking that I should use just 1/2 the amount of frosting if I did that. Has anyone ever tried that?
Hi, Katie! You can certainly bake it that way. You might still need all of the frosting just because your 11×13 is larger than the circle layer cake.
I rate this a 10!!!! I have made this 6 times since Easter and everyone who has tried it absolutely LOVES it . I have given out this recipe to numerous people who cannot stop raving about it.
I changed the recipe for the icing. I only use 3 cups of powdered sugar and do not use the lemon juice.
Thank you so much for this recipe. This is all I want to make anymore,
Judi S., Ft Myers, FL
I’m so glad you like the carrot cake Judi!
I made these once as muffins and they were delicious! I forgot to put the salt in thos time, will they turn out ok?
What can you substitute with? Almond or coconut flour? How much as company?
Hi, Thulani! I assume you want to substitute the all purpose flour with something to make it gluten free. If that’s the case, we haven’t tried it with GF flour, but our preferred brand is Bob’s gluten-free 1 to 1 baking blend. Give it a try and let us know how it goes! https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html
Great recipe, I do it all the time, it replaced my old carrot cake recipe!
Your recipe looks delicious! I do have a couple of questions before trying it, though.
I am a very amateur baker and am wondering why all carrot cake recipes seem to require oil rather than butter. If I substituted butter for the oil, would the cake still turn out, and if so, how much butter should I use to replace the oil, and how & when would I incorporate it?
Also, would it be okay to add some raisins—say, a cup—to the recipe, or would this make the batter too moist (or have some other deleterious effect)?
Any advice would be most welcome. Kind regards, Dorothy
I think carrot cakes were popular starting in the 70s, and the oil and carrots were supposed to be healthy. Anyway the oil gives it a soft, moist texture, whereas butter would be firmer and drier. Oil cakes are also a lot easier than dealing with butter, because with oil, all you do is mix. Raisins won’t make it too moist, because they are dry. They could soak up a little moisture, so you could consider soaking them in warm water, tea, or orange juice, or similar liquid, to make sure they are nice and plump. Hope it comes out well for you!
Thank you, Willow—I appreciate your advice!
Excellent cake — it was a huge hit for Easter dinner. I made it in a Bundt pan — no changes in the recipe. It probably took 55 minutes to bake (I checked it at 45 minutes and baked it a while longer). Made 2/3 of the frosting recipe (i.e., the same amount as in the original recipe) and that seemed to be more than enough.
Can I bake the cake in a pyrex glass dish? Do I need to change the temperature or duration?
Hello, Zahabia. I have not seen any round glass baking dishes, so I am guessing you are talking about a sheet pan size, 9×13,? You could bake this in a glass dish but you would need to reduce the temperature by 25 degrees and I would check it about five minutes sooner than the recipe specifies. You could do it in this pan size, but you might not have as thick of a cake as you’d like. You can also bake this as cupcakes, too. For more equivalencies, check out this post on King Arthur Flour’s website. https://blog.kingarthurflour.com/2019/04/23/the-essential-alternative-baking-pan-sizes/
I have made this many times,, sometimes as a whole cake, other times baked as cupcakes or in loaf tins. One thing always remains constant – the best tasting carrot cake ever!I am not even a fan of carrot cake, but became a convert after I made this. Thank you VERY much Elise!
I’m so glad you like it Aileen!
This is the BEST carrot cake recipe out there!! I’ve been making this exact recipe for over 20 yrs and gotten rave reviews!! You’ll never want to eat another carrot!!
Hi Ann Marie! That’s so funny….. not wanting to eat another carrot. Glad you like it. Carrot cake is my favorite!