Bill's big carrot cake from Baking - From My Home to Yours (page 254) by Dorie Greenspan

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

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

  • l_lbvbne on January 10, 2026

    This is our go to carrot cake recipe.

  • stockholm28 on May 04, 2020

    I also made half a recipe and made cupcakes. These were very good.

  • anya_sf on April 22, 2018

    I made 12 cupcakes from 1/2 recipe (70 g batter each). They baked in 27 min. I added raisins, pecans, and unsweetened coconut. The cupcakes rose a fair amount but flattened as they cooled. Half the frosting recipe wasn't quite enough to pipe frosting on top. The cupcakes were the "classic" version with all sorts of mix-ins, moist with a coarse, muffin-like texture. We liked them, but thought the frosting was a bit too sweet. I'd add less sugar and more lemon juice next time.

  • Melanie on April 20, 2017

    Loved this cake! Nice and moist and all of my changes worked well. Baked in a standard bundt tin at 150C for 65 min. Substituted whole meal flour and spelt flour for the plain flour. Substituted brown sugar for half of the white. No walnuts so substituted half almond meal and half sultanas. Skipped the icing and thought it was sweet enough already.

  • wcassity on July 26, 2015

    Delicious. Our new go-to carrot cake recipe. We loved the cream cheese frosting, and the suggested addition of craisins to the cake.

  • zorra on October 01, 2013

    Surprisingly good. First made this cake by request & the requests keep coming. Prefer a white sauce-based frosting with cream cheese filling in the middle. Good as cupcakes too.

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