| Sign Up

Carrot Cake

Submitted by: JustRightMenus


This is one of my sweet husband's favorite desserts.

He once shredded two pounds of carrots by hand so I could make two of these cakes. Then, when we got married, we received the gift of a food processor, so he hasn't had to shred carrots once since.

Servings: 12

Categories: cake, dessert

From the kitchen of:

This is a recipe my mom found in a magazine at a doctor's office when my older sister was little.. so sometime in the early 80s. She doesn't remember what magazine.


1 pound grated carrots

1 c. raisins

1 c. chopped walnuts


Group A

3 c. flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt


Group B

1 TB lemon zest (grated peel of 1/2 lemon +/-) - - I often omit this b/c I don't keep fresh lemons on hand. 

1 TB lemon juice

2 TB orange juice

1 TB orange zest

Group C

1 c. butter

1 c. sugar

4 eggs



Beat 1 pack of softened cream cheese together with one container of store-bought cream cheese frosting. Add 1 tsp vanilla also.



Preheat oven to 350°.

Grease and flour one bundt cake pan (10 x 4" tube pan)

Cream together Group C, beating eggs in one at a time once butter and sugar are mixed.

Mix together Group A.

Mix together Group B.

Alternately beat A and B into Group C (that is, add a bit of A to the bowl w/ C in it, mix it in, then add a bit of B ... repeat until all A & B are mixed into C).

Stir in grated carrot, walnuts, and raisins.

Pour mixture into the prepared bundt cake pan, and bake for one hour.


After baking, allow the cake to cool one hour while in the pan. Then remove from pan and cover so it will retain its moisture. Be sure cake is entirely cooled before frosting.