Carrot Cake Recipe

Recipe courtesy Robert Clinton from Cliftons

Show: Rachael Ray's Tasty TravelsEpisode: Round the Clock in Los Angeles

Rated: 5 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
1 cake or 3 (9-inch) layers

Times:

Prep: 35 min
Inactive Prep: 24 hr 0 min
Cook: 1 hr 0 min
Total:: 25 hr 35 min

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Directions

Cake Ingredients:

Ingredients

2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts

Frosting Ingredients:

1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine

Preheat oven to 300 degrees F.

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.

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Comments & Reviews

recipe Carrot Cake Recipe
Michelle West Palm Beach, FL 11-17-2009
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Moist, Decadent and oh-so-Easy!
Rated: 5 stars out of 5

This is by far the best recipe for carrot cake I have had. I only made *minor* changes by using pecans instead of walnuts and... adding 1/4 teaspoon each ground cardamom and allspice in addition to the cinnamon. This got raves from all around; I was told to start selling the cakes by one coworker! Word of advice: Don't use this icing recipe. I used a different one as the results of this one are too sweet in my opinion.Read more
recipe Carrot Cake Recipe
Mark avondale, AZ 11-14-2009
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Wow
Rated: 5 stars out of 5

This is the best cake ever. I am rookie baker and my family thought I bought this cake. They did not believe I made it.... Thanks for making me look good. My wife thanks youRead more
recipe Carrot Cake Recipe
Christina Eugene, OR 10-11-2009
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Best Cake w/ a few alterations
Rated: 5 stars out of 5

This is my husbands favorite cake. I add 1tsp vanilla for extra flavor, and sprinkle the toasted walnuts on top for a great... crunch. If you are short on time 12hr wait will do just fine. Also put parchment paper on the bottom, it stuck on me twice after putting butter and flour on it well. Read more
recipe Carrot Cake Recipe
Cindy Ottawac, ON 09-16-2009
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My guests raved about the cake!
Rated: 5 stars out of 5

My husband's favourite cake is carrot cake, so he's eaten a lot in his life. I made this cake for his birthday, the first... carrot cake I have ever made. My power went out half way through the cook process...I had to finish the cake on the BBQ...and he said it was the best carrot cake he's ever had in his life! I think that is a testament to the great taste of the cake...(he says to the cook), so I thought I'd share my experience and recommend the recipe! I will definately make it again, but hopefully not on the BBQ, it was way too stressful!Read more
recipe Carrot Cake Recipe
Kim Anh Bronx, NY 08-22-2009
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Had a craving for it when I was at work...
Rated: 5 stars out of 5

I just started baking and this was my first time making a carrot cake. It was moist and so tasty. I did add a tablespoon of... lemon juice to the frosting (taken from a different Food Network carrot cake recipe). I did not wait a day to add the frosting. After the cake was cooled on the rack, I put it in the fridge for 3-4 hours, and then frosted it. My cousin who never had carrot cake before said I made her a carrot cake lover. Another cousin is already asking me to make it again for her when she returns from vacation. Goodness, I even had a craving for it when I was at work. That's how good I thought it came out.Read more
recipe Carrot Cake Recipe
Sam Springfield, OH 08-11-2009
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WOW!!
Rated: 5 stars out of 5

This was my first attempt at making carrot cake and boy am I glad I started with this recipe. It was extremely easy to make... and it was the best carrot cake I have ever tasted. I am not a fan of super sweet icing so when I read the amount of sugar it called for I definitely held back. I actually did 16 oz. of cream cheese and only used 1 1/2 cups of sugar and it was perfect. I am an avid baker and love trying new things so I actually made this on National Cheesecake Day and in between the three layers of carrot cake, I had made a cheesecake, froze it so it would not fall apart, cut it in half and put the layers in between. It was pretty brilliant and my co-workers who I bake for all the time went CRAZY. I will definitely make this again.Read more