Carrot Cake

Carrot Cake
Staff Writer
Carrot Cake

Harrison Keevil

Carrot Cake

Harrison Keevil, executive chef at Brookville Restaurant in Charlottesville, Va., used this recipe, along with pound cake, when making his own wedding cake.

Click here to see Should I Make My Own Wedding Cake?


Preheat oven to 375 degrees.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl. Whisk well to combine. In a mixer, combine the brown sugar and 1 egg. Mix well on medium and continue to add eggs, beating well after each addition, until the mixture is homogenous. Add in the oil and mix well.

In ¼-cup increments, add in flour mixture to egg mixture, stirring after each addition and continuing until all the flour has been added. Fold in the carrots and nuts.

Pour into 2 greased, parchment-lined 9-inch-round cake pans. Bake for about 45 minutes, or until a tester inserted in the middle comes out clean and the edges begin to pull away from the sides of the pan.


Calories per serving:

536 calories

Dietary restrictions:

Kidney Friendly, Vegetarian, Dairy Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 31g 48%
  • Carbs 60g 20%
  • Saturated 3g 13%
  • Fiber 3g 12%
  • Trans 0g
  • Sugars 37g
  • Monounsaturated 21g
  • Polyunsaturated 6g
  • Protein 6g 12%
  • Cholesterol 62mg 21%
  • Sodium 215mg 9%
  • Calcium 82mg 8%
  • Magnesium 25mg 6%
  • Potassium 237mg 7%
  • Iron 2mg 12%
  • Zinc 1mg 6%
  • Phosphorus 139mg 20%
  • Vitamin A 343µg 38%
  • Vitamin C 2mg 4%
  • Thiamin (B1) 0mg 20%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 65µg 16%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 6mg 28%
  • Vitamin K 6µg 7%
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