Browse by
Browse by
Browse by
Browse by
Carrot Cake
Tested by Dixie Crystals
Chef Eddy Recipe
Carrot Cake
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
2 | Sign in to rate this recipe

This carrot cake recipe is a baker's favorite. Homemade carrot cake with cream cheese icing is a dessert classic. Carrots, nuts and raisins with a kick of can’t go wrong when you serve this beauty.

Prep time
Bake/Cook time
0:45 to 0:55
One frosted 9-inch cake
Sign in to post a comment

Carrot Cake
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:45 to 0:55
Yield :
One frosted 9-inch cake


  • 4 large eggs
  • 1 cup oil (grape seed, olive-not extra virgin or canola oil)
  • 1 teaspoon vanilla extract
  • 2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 2 cups all-purpose flour*
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 4 cups grated carrots
  • 2/3 cup pecan pieces or walnuts
  • 1 cup raisins, dark or golden
  • Cream Cheese Frosting

Dried carrot strips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Butter and flour or use baking spray, prepare two 9 inch baking pans. Set aside.
  3. In a bowl beat eggs for 5 minutes. Gradually add oil in a thin stream. Add vanilla.
  4. Sift together sugar, flour, cinnamon and baking soda and add to above and mix well. Add carrots, nuts and raisins and mix until combined.
  5. Evenly divide batter into prepared pan and place in oven. Bake until center of cake bounces back when lightly pressed with a finger or a toothpick comes out clean. About 45 - 55 minutes. Let sit in pan for 10 minutes before removing.
  6. Turn cake out pan. Let cool completely before frosting.
  7. Prepare Cream Cheese Frosting and frost cool cake.
  8. For carrot strips, peel carrots using a vegetable peeler. Continuing with vegetable peeler, make long carrot strips from top to bottom. Set aside. Bring to a boil sugar and water. Add carrot strips and simmer for 5 minutes and then drain.
  9. Lay carrot strips in a curvy fashion on a silicone baking mat or wax paper. Place on a cookie sheet and place in a 200°F oven until crisp, about 90 minutes.
  10. Optional: Coat sides of carrot cake with 1 1/3 cups of finely chopped pecans.
Shout Out To Our Baking Friends
    ::    Courtney    ::    emyalf    ::    Chrissy    ::    patssweetooth    ::    Corda C    ::    Cynthia Gault    ::    Joe Pressley    ::    Moe    ::    Michelle Guido    ::    dtanton    ::    Chonda Jackson    ::    YOLANDA    ::    Crystal R    ::    Nikki Tapp    ::    Sonya    ::    gigiug i    ::    Amanda Melson    ::    raelle    ::    Cheryl Thyberg    ::    Cathy L
Trusted by home bakers since 1917
Dixie Crystals sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Dixie Crystals. All rights reserved. All Dixie Crystals branded products are the registered marks of the Dixie Crystals Company.