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Spiced Carrot Cake Recipe

User Rating 5 Star Rating (1 Review)


Carrot Cake
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This basic carrot cake recipe is made with self-rising flour, and it is baked in a Bundt cake pan. 

Pecans or walnuts are added to the cinnamon-scented batter for a little crunch and extra flavor. Frost with cream cheese frosting or finish with a glaze.

Cook Time: 1 hour

Total Time: 1 hour


  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs, beaten
  • 3 cups self-rising flour
  • 2 teaspoons ground cinnamon
  • 2 cups grated carrot
  • 1 1/2 cups chopped pecans or walnuts


In a large mixing bowl combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan. Bake at 350° for 1 hour, or until cake springs back when lightly touched with finger. Frost with cream cheese frosting or glaze as desired.


See Also

Carrot Cupcakes With Vanilla Cream Cheese Frosting

One-Layer Carrot Cake

Carrot Bread with Pecans

User Reviews

Reviews for this section have been closed.

 5 out of 5
Love it!, Member KMadira

This recipe was so easy, and the cake turns out even better with nutmeg, vanilla extract, and a teaspoon of baking powder.

3 out of 3 people found this helpful.

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