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Carrot Cake

Carrot Cake

Serving Size: Serves 10-12.

This recipe was my maternal grandmother's, and I remember my mom making it when I was little. My mom used to grate the carrots by hand. I am once again so thankful for my food processor! The job is done in no time at all. The sour cream is my own addition; I think it makes the cake moister, especially if you make a 3-layered cake instead of using a tube or bundt pan.


  • 3 cups grated carrots
  • 2 cups sugar
  • ½ cup walnuts, chopped (optional)
  • 1 ½ cups vegetable oil
  • 4 eggs, well beaten
  • ½ cup sour cream (optional)
  • 3 cups flour
  • 1 Tbsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. cinnamon


  1. In a large bowl, combine carrots, sugar, nuts, oil, sour cream, and eggs; mix well.
  2. In a separate bowl, mix together flour, baking powder, baking soda and cinnamon.
  3. Add dry ingredients to the carrot mixture.
  4. Pour into a greased 10-inch tube pan, bundt pan, or three 9-inch round cake pans.
  5. Bake in a 350 degree oven for about 1 hour and 15 minutes for the tube or bundt pans; 25-30 minutes for the 9-inch rounds.
  6. When cooled, frost with cream cheese frosting.


Take the time to shred the carrots yourself. The ones you get in the store are too dry and will make the cake dry, too.

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