Classic Carrot Cake with Cream Cheese Frosting

Tested & Perfected Recipes

This classic carrot cake is nicely spiced, ultra-moist, and topped with lavish swirls of cream cheese frosting.

When my kids were babies, I started a small baking business specializing in cakes and cupcakes, mostly for children’s birthday parties. Before I opened, I spent weeks testing recipes for all of the classic cake flavors. This is the carrot cake that won me over. It is perfectly spiced, ultra-moist, and topped with a luscious, not-too-sweet cream cheese frosting.

Unlike most carrot cakes, which are heavy and dense, this one is light with a fine texture. The secret, which I learned from Fine Cooking Magazine, is finely chopping the carrots in a food processor to the consistency of couscous rather than grating them.

For more classic cake recipes, check out my Vanilla Birthday Cake, Vanilla Cupcakes, Chocolate Cupcakes, Red Velvet Cupcakes, and the Chocolate Lover’s Birthday cake in my cookbook.

What You’ll Need To Make Carrot Cake

ingredients for carrot cake

How to make Carrot Cake

Begin by soaking the currants in hot water to plump them up, then drain.

draining the soaked currants

Combine the flour, spices, baking soda, and salt in a large bowl.

dry ingredients in bowl

Whisk to blend.

whisked dry ingredients

Add 1/4 cup of the flour mixture to the drained currants and nuts.

adding flour mixture to currants and nuts

Toss well; coating the currants and nuts with flour will prevent them from sinking to the bottom of the cake.

currants and nuts tossed with flour

Next, add the carrots to a food processor fitted with the steel blade.

carrot pieces in food processor

Process until finely chopped to the consistency of couscous.

finely chopped carrots

Transfer the carrots to a bowl and wipe the processor bowl clean. Add the eggs, granulated sugar and brown sugar.

eggs and sugars in food processor

Process until smooth.

processed eggs and sugar

With the machine running, slowly pour in the oil.

liquid ingredients ready to blend with dry

Stir the wet ingredients into the flour mixture.

stirring wet and dry ingredients

Add the carrots, currants and nuts.

adding carrots, currants and nuts to carrot cake batter

The batter will look very orange!

orange carrot cake batter

Transfer the batter to a greased and floured 9×13-in cake pan.

carrot cake batter in prepared pan

Bake the cake for about 45 minutes, or until a tester comes out clean.

baked carrot cake

How to make Cream Cheese frosting

While the cake cools, make the cream cheese frosting. Combine the butter, cream cheese and vanilla in the bowl of an electric mixer and beat until smooth and creamy.

beating butter and cream cheese for carrot cake frosting

Gradually add the confectioners’ sugar.

gradually adding the confectioners sugar to the frosting

Once all of the confectioners’ sugar is added, beat on medium-high speed until light and fluffy.

cream cheese frosting for carrot cake

Use an offset spatula to frost the cake.

frosted carrot cake

Sprinkle nuts on top, if desired, and serve the cake directly from the pan.

Note: This cake can also be made as a 9-inch layer cake. You’ll have enough frosting for the middle and top of the cake; just leave the sides bare — it’s pretty that way.

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Classic Carrot Cake with Cream Cheese Frosting

This classic carrot cake is nicely spiced, ultra-moist, and topped with lavish swirls of cream cheese frosting.

Servings: 24
Prep Time: 30 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 20 Minutes


For the Cake

  • 1/2 cup dried currants
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2-1/4 cups all purpose flour, spooned into measuring cup and leveled-off with knife
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 3/4 cup pecans or walnuts, coarsely chopped
  • 4 large eggs
  • 1-1/2 cups granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1-1/4 cups vegetable oil

For the Frosting

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • Pinch salt
  • 1/2 cup pecans or walnuts, coarsely chopped (optional)


For the Cake

  1. Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan, or spray the pan with a nonstick cooking spray with flour, like Baker's Joy or Pam with Flour.
  2. Soak the currants in 1/2 cup hot tap water for 15 minutes. Drain and set aside.
  3. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice and cloves. Transfer 1/4 cup of this mixture to a small bowl and add the drained currants and the chopped nuts; toss to combine.
  4. In a food processor fitted with the steel blade, process the carrots until very finely chopped, to about the consistency of couscous. Transfer to a small bowl, then rinse out the food processor bowl (you’ll use it again).
  5. In the bowl of the food processor (again, fitted with the steel blade), mix the eggs and sugars until blended. With the machine running, slowly add the oil in a steady stream until combined. Using a rubber spatula, scrape the mixture into the flour mixture. Stir with a wooden spoon or rubber spatula until well combined, then stir in the carrots and the currant-nut mixture.
  6. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let cool on a rack to room temperature.

For the Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners' sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
  2. Using an offset spatula, spread the frosting over the cooled cake, swirling artistically. Sprinkle the nuts on top of the cake, if using, and serve the cake straight from the pan.
  3. Note: This cake can also be made as a 9-inch layer cake. You'll have enough frosting for the middle and top of the cake; just leave the sides bare -- it's pretty that way.
  4. Freezer-Friendly Instructions: The cake can be frozen (without the icing) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw on the countertop the night before you plan to eat it. Ice the cake prior to serving.

Nutrition Information

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  • Per serving (24 servings)
  • Calories: 401
  • Fat: 23 g
  • Saturated fat: 6 g
  • Carbohydrates: 46 g
  • Sugar: 35 g
  • Fiber: 2 g
  • Protein: 4 g
  • Sodium: 246 mg
  • Cholesterol: 52 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I had quite a winding path with this recipe. For decades, my go-to has been Sam’s Famous carrot cake. It’s a heavy cake filled with everything, so that’s our family standard, reminiscent of the sixties. For this recipe, I used soaked raisins, not currants, and only had cinnamon and nutmeg for spices. I made this as cupcakes in twenty-four tins.

    Well, out of the oven, I was devastated, as they were so bland compared to Sam’s. I really thought it was a fail but my husband liked it from the start. We were both amazed, though, that the cupcakes kept improving in flavour and became impossible to resist so that two days later, the two of us ate the last of them. And I love using the processor gif the carrots, instead of persuading my husband to grate them.

    Still, I’d love to know how to make your ‘airier’ recipe but still correctly incorporate some of my old yummy standbys like pineapple and coconut flakes, in addition to the walnuts and raisins.

    These were better every day, which is amazing.

    Last thing: Years ago, I’d always substitute at least half whole wheat but these days, no matter what I buy, the whole wheat flour has a rancid taste. I’ve even bought flour freshly ground from an artisan bakery. Someone said whole wheat flour has to be refrigerated!

    • — NynySuzanne on December 11, 2020
    • Reply
  • I don’t usually comment on recipes found on the internet, but have to say this is a winner. A truly delicious result and followed it very much to the recipe. I do like a bit more spice so added more cloves and cinnamon in addition to the other spices. Will be printing this one out!!

    • — Susan Bojarski on November 6, 2020
    • Reply
  • Does it need to be refrigerated bc of the frosting (cream cheese)?

    • — Diana Pombo on October 6, 2020
    • Reply
    • Hi Diana, It will keep longer if you refrigerate it, but I usually keep it on the counter if it’s only for a day or two. If you refrigerate it, be sure to bring it to room temp before serving. Enjoy!

      • — Jenn on October 7, 2020
      • Reply
  • Simply the BEST EVER! A lover of carrot cake w/cream cheese frosting ~ but, so many I’ve tried over the years have been less than. This recipe is beyond! I made this for the Jewish holiday of Sukkot and my husband and I loved it ~ amazing. Thank you Jenn!

    • — Susan Grondin on October 5, 2020
    • Reply
  • Can i make 2 _ 8 pan cake?
    If yed how long is going to take to cook? temperature ?
    Thanks jenn for your wonderful recipes I reallly enjoy everything baking your cakes etc.

    • — Fanny on September 1, 2020
    • Reply
    • So glad you like the recipes, Fanny! Yes, you can make two 8-inch rounds with this. I’d start checking them for doneness at about 35 minutes (with no changes in the oven temp). Enjoy!

      • — Jenn on September 1, 2020
      • Reply
  • Hi Jenn,
    Tried your brownie recipe and it was perfect! Looking forward to trying this one. Quick questions
    1. Can I use a glass Pyrex 9×12 pan?
    2. Can I use baby carrots?
    Thank you!

    • — Lydia on August 28, 2020
    • Reply
    • Hi Lydia, Glad you enjoyed the brownies! You can use baby carrots here, and it’s fine to use a pyrex but I’d reduce the oven temp by 25°F.

      • — Jenn on August 30, 2020
      • Reply
  • Can I make this without a food processor?

    • — fran on August 20, 2020
    • Reply
    • Do you have a mixer? If so, you could manually grate the carrots (very finely) and then use a mixer to combine the eggs, sugar, and oil. Hope that helps!

      • — Jenn on August 21, 2020
      • Reply
  • Delicious cake with just the right amount and blend of spices. I’ve made carrot cake that calls for pineapple which is also delicious but I never knew about aerating the icing. It made it very light and easy to spread. It was hard to stop eating the extra that was in the bowl! Thank you for another great recipe.

    • — Niki on August 18, 2020
    • Reply
  • This is a favorite at our house, for my sweetie’s birthday I make a half recipe, baked it in 2 6” round pans for about 35 min. Used half recipe of frosting which worked perfectly to frost the cake, top, middle and sides, then topped with chopped nuts. It was great for his birthday celebration, festive and special feeling without too much cake.

    • — SherryinChicago on August 14, 2020
    • Reply
  • Hi Jenn,

    Would you recommend pineapple instead of currants?

    • — Joyce on July 23, 2020
    • Reply
    • Sure Joyce, that will work. (If you’re using canned pineapple, make sure it’s very well-drained.) Hope you enjoy!

      • — Jenn on July 23, 2020
      • Reply
  • Loved the carrot cake, especially the cream cheese frosting. What modifications would I need to make a zucchini cake? I am bursting at the seams with CSA zucchini.

    • — Elizabeth Kirk on July 18, 2020
    • Reply
    • Hi Elizabeth, glad you liked this! Instead of trying to tweak this to use zucchini, I’d recommend using my zucchini bread recipe and adding currants and nuts to it. You can also top it with cream cheese frosting. I’d love to hear how it turns out if you try it!

      • — Jenn on July 20, 2020
      • Reply
  • As I did with your double chocolate loaf cake, I made these into cupcakes. Used 1 cup of raisins instead of currants, bakes in tulip muffin cups at 375F for 25 minutes, iced, delicious and portable.

    • — Jo on July 16, 2020
    • Reply
  • Can I use cake flour instead of all-purpose flour?

    • — Lulu on June 29, 2020
    • Reply
    • Hi Lulu, for the best results, I’d stick with all-purpose flour here. Sorry!

      • — Jenn on June 29, 2020
      • Reply
  • I made this cake and it was delicious.
    Do you think it would work well as cupcakes?

    • — Carin on June 21, 2020
    • Reply
    • Glad you liked it! Sure, you can use this recipe for cupcakes; you’ll just need to adjust the baking time They should take 20 to 25 minutes. Enjoy!

      • — Jenn on June 22, 2020
      • Reply
  • How would I convert to a 8in round pan? Could I make 2 cakes out of it? What would be the cooking time?

    • — Leah on May 21, 2020
    • Reply
    • Hi Leah, Yes, you can make two 8-inch rounds with this. I’d start checking them for doneness at about 35 minutes. Enjoy!

      • — Jenn on May 22, 2020
      • Reply
  • Wow! Delicious! The cake was super light, tender, and super flavorful! My experience with store bought carrot cakes is they are heavy as a brick and yucky in taste! Not this one! My hubby and teenagers couldn’t finish it but sure got big frosted slices! Thank you again for another delicious and amazing recipe with a baked perfect beauty I can’t believe I made with my own hands!🌺🌺

    • — Leticia on May 21, 2020
    • Reply
  • Made the cake for Mother’s Day! Everyone enjoyed! Thanks for the great recipe!

    • — Alex on May 11, 2020
    • Reply
  • This was the best carrot cake I’ve ever made or tasted. I made it in the casserole dish as written, but I do think it would be better as a layer cake so the frosting is distributed in the middle and on top, but otherwise it was perfection! It was moist and delicious on day 1, but even better on day 2 and 3!

    • — Cole on May 6, 2020
    • Reply
    • Ah! I forgot to click the stars. 5 stars for sure!

      • — Cole on May 6, 2020
      • Reply
  • This was exceptional. Made it for my husband’s birthday and he said it was the best cake he’s had in years. We don’t have either of the pans suggested in the recipe so we baked it in a rimmed sheet pan (shorter baking time) and made a 4-layer cake. Had plenty of frosting for the layers and top. Just perfect.

    • — Talia on May 3, 2020
    • Reply
  • Hi Jenn,

    Your recipes are the best this thing we have come across. We love everything we try. We are going to give the carrot cake recipe a try – my children want carrot muffins. I do not have currants and can not use walnuts as my son has allergies to nuts. Should I just leave them out? or would I need to adjust the recipe and if so how?

    Thank you so much for bringing delicious recipes into our home.


    • — Annie Papazian on April 25, 2020
    • Reply
    • Hi Annie, So glad you like the recipes! You can just omit the nuts and the currants. If you have raisins on hand, feel free to substitute those. If not, it will still be delicious (with no adjustments necessary). Enjoy!

      • — Jenn on April 26, 2020
      • Reply
  • I made this for Easter and it was delicious! The only change was to bake it in two 9” round pans and increase the frosting by 1.5 to make sure there was enough. Carrot cake is my favorite, and this was the best I’ve ever had 🙂

    • — Donna on April 17, 2020
    • Reply
  • Love, love, love this recipe! Hands down my most favorite carrot cake and it was a huge hit for Easter!

    Two small changes….I wasn’t able to go look for currants but did have golden raisins. In any recipe I use raisins, I always soak them in bourbon. For this recipe, I soaked my raisins in 1/2 cup of bourbon and then added it to the cake batter :).

    It came out absolutely perfect!

    • — Deanna Beyer on April 13, 2020
    • Reply
  • Hi jenn
    Can I make this carrot cake 2 9-inch pans?
    What is going to be the temperature and time.
    Thank you again for your great recipes and the best.

    • — Fanny on April 11, 2020
    • Reply
    • Hi Fanny, Yes, this will work in two 9-inch pans. I’d start checking them at about 35 minutes. Hope you enjoy!

      • — Jenn on April 12, 2020
      • Reply
  • My family loved this cake. Moist, great flavor, and the icing was amazing. I had to substitute pumpkin pie spice since I didn’t have anything other than the cinnamon. I also had to use raisins, no issue there. I did soak them in spiced rum first. Goes to my top five list of favorite cakes. Loved using my food processor for this.

    • — Coleyn on April 11, 2020
    • Reply
  • May I use raisins instead of currants?

    • — Dee Webber on April 10, 2020
    • Reply
    • Sure!

      • — Jenn on April 12, 2020
      • Reply
  • Can I make this recipe into cupcakes????

    • — Hilda on April 10, 2020
    • Reply
    • Sure, cupcakes will work — you’ll just need to adjust the baking time; it should be 20 to 25 min for cupcakes. Enjoy!

      • — Jenn on April 12, 2020
      • Reply
  • Hi, is it possible to just make half the cake by dividing the ingredients in half and placing in a 9X9 pan? Thank you!

    • — Kristy on April 6, 2020
    • Reply
    • Yes, I think that would work. I’d start checking it at 30 to 35 minutes. Hope you enjoy!

      • — Jenn on April 6, 2020
      • Reply
  • I followed the recipe as described and I’m so happy with the final product.

    Thank you for the recipe.


    • — A. Villarama on March 19, 2020
    • Reply
  • Hi Jenn

    Love you recipes, thank you so much! Could I leave the nuts out of this cake for allergy sake?

    Many thanks,


    • — Kathy on January 31, 2020
    • Reply
    • So glad you like the recipes! Yes, it’s fine to omit the nuts. 🙂

      • — Jenn on January 31, 2020
      • Reply
    • I made this, it is very tasty but quite pale in colour? I was expecting it to be darker with all the carrot I used etc.

      • — Caroline on March 19, 2020
      • Reply
      • Hmmm… did you make any changes to the recipe?

        • — Jenn on March 20, 2020
        • Reply
  • This carrot cake is sooooo good. I had been searching for one like this for years. I have made it many times and it is always perfect. It is so moist, with a tender crumb and perfect spice blend! I make it in three 8” layers and ice with 1 1/2 times the icing recipe. This makes it look as special as it tastes. I do leave the currants and nuts out, personal preference. Everyone loves it and I get many requests for the recipe. Thanks Jenn for your recipes. Every one I have made has been great

    • — Martha on January 16, 2020
    • Reply
  • This was excellent! Much lighter than my usual carrot cake. Couldn’t find currants locally, so used chopped raisins. Everyone enjoyed this cake. Thank you for a great recipe.

    • — Kathy on December 26, 2019
    • Reply
  • Unfortunately, I was very disappointed by this cake. It tastes more like a spice cake than a true carrot cake. Pretty bummed, since usually your recipes are spot on.

    • — Carrie Rice on December 4, 2019
    • Reply
  • Want to make this to bring tomorrow to friends. I never worry about pre-testing a recipe when it’s yours. One quick question though, I only have a glass 9 x 13 baking dish. How will that adjust the baking time?

    • — Jenny on October 24, 2019
    • Reply
    • Hi Jenny, Glass will work — just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!

      • — Jenn on October 25, 2019
      • Reply
  • Loved this cake!
    Can you use this recipe to make cupcakes?

    • — Erin on October 15, 2019
    • Reply
    • Glad you liked it! Cupcakes will work — you’ll just need to adjust the baking time; it should be 20 to 25 min for cupcakes.

      • — Jenn on October 15, 2019
      • Reply
  • I love all your recipes! Would I be able to use unsweetened apple sauce to replace the oil?
    Thanking you in advance,

    • — Kathy on September 19, 2019
    • Reply
    • Hi Kathy, If you want to go that route, I’d suggest just replacing half of the oil with applesauce. Please LMK how it turns out if you try it this way!

      • — Jenn on September 19, 2019
      • Reply
  • I just made this case and I can’t wait for my husband to get home so we can try it!! Looks and smells so yummy!

    Does this cake need to refrigerated or can it sit covered on the counter?
    How long do you think it will be good for?

    Thank you in advance!

    • — Crystal on September 13, 2019
    • Reply
    • Hi Crystal, It will keep longer if you refrigerate it, but I usually keep it on the counter if it’s only for a day or two. If you refrigerate it, be sure to bring it to room temp before serving. Hope you and your husband enjoy it!

      • — Jenn on September 14, 2019
      • Reply
  • Good morning Jenn, I’m wondering if I could use this same recipe to make cupcakes. Would I have to make any adjustments and if so what would they be. Thanking you in advance!!!?

    • — Arlene Nelson on July 29, 2019
    • Reply
    • Sure, Arlene. You’d just need to adjust the baking time; it should be 20 to 25 min for cupcakes.

      • — Jenn on July 29, 2019
      • Reply
    • I’m having trouble finding currants at my local grocery store. Could I substitute for raisins instead? If so, do I need to still soak them?

      Thank you so much!

      • — Crystal on September 2, 2019
      • Reply
      • Definitely, Crystal – raisins will work well. 🙂

        • — Jenn on September 2, 2019
        • Reply
        • Thanks Jen! Would I still need to soak them?

          • — Crystal on September 7, 2019
          • Reply
          • Yes I would.

            • — Jenn on September 8, 2019
  • This is a great addition to my family’s baking. Love your simple recipes. I didn’t use as much sugar only 1 cup of granulated sugar in the cake mixture and even reduced the icing sugar in the frosting to half. Was loved by my family. Perfect.
    Thank you 😊

    • — Ash on July 27, 2019
    • Reply
    • Best cake I’ve ever made! Husband loves it and couldn’t believe it has carrots in it. Super moist, great flavor, great texture with the nuts and currants. The only oil I had in the house was extra virgin olive oil, it’s all I cook with, so it went in the cake. I was worried at first the olive oil would ruin the flavor. I tasted the batter and no doubt I could taste the olive oil, husband hates olives, so I thought this cake was doomed. I baked it and frosted it, and man it was super delish! No taste of the olive oil in the finished product.

      • — Bari holland on November 9, 2019
      • Reply
  • Lovely moist and flavour filled carrot cake. It came out looking just like the picture (well almost😉). My icing wasn’t as sturdy because I used a spreadable cheese and not cream cheese, won’t do that again.

    • — Jennifer on July 18, 2019
    • Reply
  • Your recipes never let me down. I made your carrot cake for my boss’ birthday celebration today. Total Hit! Everyone liked it. The only thing I changed was I left out currants and added a little bit more pecan. Thank you so much for sharing your talents to help us be better cooks! I get a great deal of pleasure out of cooking and baking. Your website just enhances that pleasure!
    Thanks again!

    • — Doreen on May 10, 2019
    • Reply
    • ❤️

      • — Jenn on May 10, 2019
      • Reply
  • Everyone loved this cake and frosting! The nuts on top make this a very pretty looking sheet cake too. I left out the currants because I wasn’t sure if I’d like them, and it was still very moist.

    • — Alyssa on May 9, 2019
    • Reply
  • Hi Jenn my son really wants me to make carrot cake for his birthday tomorrow, I was wondering can I use safflower oil instead of vegetable oil?

    • — Melissa on May 2, 2019
    • Reply
    • Sure, Melissa…enjoy!

      • — Jenn on May 2, 2019
      • Reply
      • What speed do you use when making the cream cheese frosting?

        • — Susana on June 10, 2020
        • Reply
        • Hi Susana, When you put the cream cheese, butter, vanilla, and salt in the mixing bowl, mix it on low speed until combined, then increase the speed to medium-high. When you’re adding the confectioners’ sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy. Hope that helps and that you enjoy!

          • — Jenn on June 10, 2020
          • Reply
  • Another winner from Jenn! The cake is so moist and tender. I did omit the currants and added more pecans to replace. My family thoroughly enjoyed this for Easter dessert and am very glad there is a little left over!

    • — Kim K on April 22, 2019
    • Reply
  • Lovely flavor and texture. For others at high altitude, my 9×13 cake fell in the middle. I always follow instructions exactly when baking Jenn’s recipes for the first time; next time I make this, I’ll reduce the baking soda and add a little baking powder to correct the rise for altitude.

    • — Sue on April 22, 2019
    • Reply
  • How long do you bake if making a 9 inch layer cake?

    • — Doris on April 22, 2019
    • Reply
    • Hi Doris, I’m guessing 30 to 35 minutes.

      • — Jenn on April 22, 2019
      • Reply
  • This was a winner at our house, not too sweet and great spice flavor. I halved the recipe, baked it in a 9×9 square pan and it was done at 30 minutes.

    • — SherryinChicago on April 19, 2019
    • Reply
  • Hey Jenn! I’m going to make this for Easter and can’t wait! I have dried cranberries and was wondering if I substitute with them, will it affect taste? I’ve never had currants so no point of reference. Should I still soak them in hot water like the currants? Thanks in advance!

    • — Anita on April 19, 2019
    • Reply
    • Hi Anita, Currants are tiny and taste just like raisins. I think you could get away with using dried cranberries (and, yes, you’d need to soak them) but I might chop them just a bit so they aren’t so big.

      • — Jenn on April 20, 2019
      • Reply
  • This is without a doubt the best carrot cake I’ve ever made or tasted!! My mind is blown!
    I added 1/2 c. of drained crushed pineapple. It did not affect the cooking time.

    • — Lianne on April 18, 2019
    • Reply

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