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!

JLang6's Review

March 02, 2014
I've made this about a dozen times. It is one of my favorite carrot cake recipes. The first half dozen times I made it, I did not process the flour and oat mixture. Came out perfect. These last few times I've made it, though, I decided to follow the instructions and process the flour and oats. It also came out very tasty. I accidentally do not finely grate the carrot. Done that every time, but it hasn't affected how it has turned out. I have always added walnuts. Only once have I used the baby food. Twice now I have soaked my raisins in brandy (didn't have rum) and wow, that really adds that extra nice touch and flavor in the finished product. I used to use a different cream cheese frosting recipe, but I made the one that comes with it today and last week except reducing the 10X sugar and coconut.

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.

AnjaLu's Review

January 20, 2012

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.

Liane1's Review

September 04, 2011

kjoy20's Review

April 19, 2011

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!

mixingmama's Review

January 26, 2011
The BEST carrot cake EVER! It was moist and more heart healthy than most carrot cake recipes - too many people believe that carrot cake, cupcakes, or muffins are healthy simply because of the carrots. This is not true. I made a few changes just to add more fiber for my son by mixing whole wheat flour with the all purpose flour, adding ground flax, and using multi-grain oatmeal. Also, I skipped the butter and coconut in the frosting and just used a bit of light cream cheese with a spoonful of icing sugar. The baby food is a great addition in this recipes and I also used a portion of homemade applesauce. My son loves this as a snack in the afternoon.