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Carrot Cake

Recipe photo courtesy of Kenji Toma

Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.

Source: Martha Stewart Living, August 2007



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How would you rate this recipe?
  • cakengiftsini
    1 JUN, 2017
    This cake is well decorated and looking very attractive, The recipe of this cake that you given is also very simple and easy to bake it. Today we will make it. Last time i made such beautiful cakes from :
  • sholloway1twc
    19 APR, 2017
    This cake is easy to make and delicious! Perfect carrot cake!
  • nwkawa
    12 FEB, 2017
    I really liked this cake even though I am usually not a lover of carrot cake because it's too dense for me..... but it was delicious despite being dense! I've made it a few times for my carrot cake loving faamily/friends and they all raved about it. I found the video to be on the sloppy side. She neglected to mention baking soda in dry ingredients, she used 2 pans for cake while recipe called for 3, and she said she put toasted pecans on frosting but nothing mentions that in recipe, and they didn't look to be toasted. Does that mean you toast the pecans for cake batter as well? I found her a bit hard to follow. She seemed really nervous.
  • cheryl.harnishfeger
    9 DEC, 2016
    Made this cake for my carrot cake loving boyfriend's birthday last year, and he said it was the best carrot cake he's ever had. About to make it for his birthday tomorrow, as he's been requesting it and talking about it for the past year. This cake came out moist and just sweet enough. Paired with the Cream Cheese Frosting recommended for this cake.
    • andreabalbinava
      1 AUG, 2017
      Hi Cheryl, i have a question, for the cake you use (12 ounces of unsalted butter ) it is total? or the recipe is 12 ounces for each one ( stick) ? thanks so much!!!
  • kellycolombagm
    17 NOV, 2016
    This recipe is for the perfect carrot cake! I have been using it for years and it's my husband's favorite. I, like a few others on here, half the icing recipe. I also omit the ginger from the recipe as I'm not a big fan. It may not rise much as it is a dense cake, but with three layers, it becomes a very decent size.
  • jennhansen88co
    16 APR, 2016
    I have been baking this cake for over 5 years, several times a year. It is the go-to request from my family for every celebration and holiday! The only thing I change is to halve the frosting recipe. It is the perfect and most delicious carrot cake! Way to go Martha!
  • atomshine
    11 APR, 2016
    Ugh. Way too rich and dense. We prefer a light, fluffy and moist cake. This was almost brownie like. The frosting recipe was great, though. We won't be making this one again.
    • jennhansen88co
      16 APR, 2016
      If you don't like sense cakes, I'd stay away from anything that has vegetables in it. They make for a heavier batter and usually yield a thicker cake.
  • caroline.noel7779
    21 JAN, 2016
    I loved this recipe! Best carrot cake ever. Made it a few times and noticed it sensitive to over cooking (it drys out) so mind your time. Also the cream cheese frosting recipe yields way more then necessary. Its safe to only make 3/4ths.
  • gotrr
    8 JUL, 2015
    I'm not sure why this recipe is only currently rated at 3 1/2 stars, but it deserves five. Best carrot cake I've ever tasted, much less made. Amazing recipe! A true cake consistency and not an oily, mushy giant carrot muffin. Will make as often as I can afford the calories.
  • marnik
    21 APR, 2015
    This recipe looks great but I'm wondering if I can add pineapple bits? I love carrot cake with pineapple bits! Will I need to adjust anything in the recipe?

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