Carrot cake from Joy of Cooking (75th Anniversary Edition 2006) (page 724) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • carrots
  • walnuts
  • Show all ingredients...
  • Serves : Two 9-inch round layers, two 8-inch square layers, or one 13-x9-inch cake

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick white icing; Quick brown butter icing; Cream cheese frosting (food processor method)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treva_6z8q28 on April 29, 2026

    I made 1/2 recipe for a weeknight dessert. Very moist and delicious cake. Topped it with dairy free cream cheese icing.

  • spharo00 on June 20, 2012

    This is a moist cake, filled with nuts and carrots. I used pecans in place of the walnuts and left the pineapple out. I topped these with a cream cheese frosting.

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