When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Extra Special Carrot Cake Recipe

Extra Special Carrot Cake Recipe

What makes this extra special you ask. Grated carrots by hand, work better than using the blade in your food processor. Bob suggests that you use parchment paper in the cake pan to keep the carrot cake from sticking. The extra sugar in the carrots, can keep the carrot cake from releasing. (may stick in cake pan)

4 Eggs
1 1/2 cups Vegetable oil
2 cups Sugar
2 cups Flour
1 tsp Salt
2 tsp Baking soda
2 tsp Cinnamon
3 cups Grated carrots
2 tsp Vanilla

Extra Special Frosting

1 package (8 ounces) Cream cheese, room temperature
4 Tablespoons (1/2 stick) Butter, room temperature
3 cups Confectioners' sugar
2 tsp Vanilla

After cooling, ice carrot cake with Cream Cheese Frosting.

Oven Temp ~ 350°
Baking Time ~ 50 to
Pan Type ~ 9 X 13 inch cake pan
Preheat oven, grease and flour cake pan.

Beat the eggs, add oil gradually, then add sugar. This extra special mixture should be very frothy.
Mix together the flour, salt, soda and cinnamon, combine with first mixture. Grate carrots either by hand or with the food processor, (make sure to drain the liquid from the carrots). (Grated carrots work better with a hand grater, instead of using the blade with your food processor.)
Stir in carrots and vanilla.
When using greased pans, place a piece of parchment paper in it after it has been floured - this tip helps to keep the carrot cake from sticking - (some carrots have too much natural sugar and can cause cake to be stickier and not release from pan easily.)
Bake extra special carrot cake.

Carrot Cake Frosting

Place the cream cheese and butter in a large mixing bowl.
Blend with an electric mixer on low speed until combined.
Stop the machine.
Add the powdered sugar a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute.
Add the vanilla, then increase the mixer speed to medium and blend frosting until fluffy, 1 minute more.
(Makes 3 cups, enough to frost 24 cupcakes, need to double for other sizes of cakes).

Special Variations of frosting:

In place of 2 teaspoons vanilla, add 2 teaspoons coconut flavoring, or 1 tsp of maple extract. Enjoy!
20 Servings
Nutrition facts:
Serving Size 108 g
Calories 420
Calories from Fat 213
Total Fat 23.7g 36%
Saturated Fat 7.5g 37%
Cholesterol 51mg 17%
Sodium 316mg 13%
Total Carbohydrates 49.7g 17%
Dietary Fiber 0.9g 4%
Sugars 38.6g
Protein 3.4g
Vitamin A 60% • Vitamin C 2% • Calcium 2% • Iron 5%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!