Howard L. Puckett; Lydia Degaris-Pursell; Martha Condra
12 servings (serving size: 1 piece)



"I grind oats with flour in a food processor to make this cake more nutritious, and use only 1/4 cup canola oil and pureed baby food carrots to make it moist. This cake keeps for up to three days in the refrigerator and also freezes well." —Christine Dohlmar, Valrico, Florida

How to Make It

Step 1

Preheat oven to 325°.

Step 2

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into an 8-inch square baking pan coated with cooking spray.

Step 3

Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Step 4

To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.

Ratings & Reviews

Jaymie's Review

March 18, 2012
Outstanding! Followed the recipe exactly except didn't use any raisins because my husband doesn't like them. Served at a dinner party and EVERYONE had seconds. My husband had three pieces! Delicious, easy, best carrot cake I've tried.

Aelochry's Review

October 17, 2011
Excellent! This recipe was a huge hit at my family dinner! I am book marking this one for sure!

ChefLeesher's Review

April 04, 2012
Oh, yum! This is good! I didn't bother processing the oats and replaced 1/2 of the oil with applesauce. Next time I think I will add coconut to the batter and sprinkle walnuts on top instead.

HappyClark's Review

March 18, 2011
Amazing cake!! I made cupcakes as well and added coconut to the batter and the frosting. Perfect!!! So much lighter and *fresh* tasting than traditional recipes!

MaryZinTN's Review

November 02, 2011
Made this last night - great carrot cake. Very moist and lots of flavor. My husband and 23 yr. old son loved it, that's the true test. The only thing I added that wasn't included in the recipe was added some pecans.

nnadiofuvnap's Review

October 18, 2009
Everything about this recipe works in concert. The cake is dense and moist, but not heavy or oily. The tang of carrots - plentiful and sweet - is tempered by the oats and set off with the raisins. The only change I made was a couple of drops of fiori di sicilia in the cream cheese frosting. Heavenly, delightful, comforting, warm and bright!

saracat's Review

July 22, 2010
This cake was great. I made a double recipe and baked half in an 8x8 and the rest I made into 12 cupcakes. I subbed regular oats for the quick cooking since that is what I had and it gave the cake a little texture, but no one seemed to mind. I also only bought one jar of babyfood forgetting that I was doubling so added extra carrots and it was fine. the frosting was wonderful, but I skipped the coconut due to time constraints and the fact that not everyone is a fan. Also my cakes were done in abut 34 minutes so keep an eye on it. It was a great cake and I would definitely make again.

kjoy20's Review

April 19, 2011

dunjam's Review

July 06, 2010
This is the best ever Carrot Cake, friends and family request this all the time and the taste is so succulent and moist that no one ever believes that this is actually good for you! I make it usually for special occasions because it is a bit time consuming, but it is soooo worth it. I also made this into cupcakes and they turned out wonderful. Especially my little kids love the cupcakes and the grown up's of course love it either way as long as there is a lot of the yummy icing. Coconut topping is subjective, I love it but I usually make half the cake with and the other without coconut. This is a MUST TRY. Love it.

happygirl05's Review

February 26, 2010
I love this recipe! I do not add the coconut though. I also use the food processor to finely chop the carrots. It is a wonderfully simple recipe. I have taken it to work a couple of times and have gotten rave reviews. I have started to keep carrot baby food around incase I get the urge to bake this delicious recipe. If I am in a hurry store bought cream cheese frosting works quite well.