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Carrot Cake

Makes one 10-inch tube cake  


  • Unsalted butter, for the pan
  • 1 2/3 cups sugar
  • 1/2 teaspoon kosher salt
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 2/3 cup vegetable oil
  • 2 cups grated carrots
  • 1/2 cup chopped toasted walnuts
  • Confectioners’ sugar, as needed


  1. Preheat the oven to 350°F. Lightly grease and flour a 10-inch tube pan or Bundt pan. Sift the sugar and salt into a bowl and set aside.
  2. In another bowl, sift together the flour, cinnamon, baking soda, and baking powder and set aside.
  3. In a stand mixer fitted with the whisk attachment, whip the eggs on medium speed, scraping down the bowl with a rubber spatula as needed, until thick, about 3 minutes. Increase the speed to high and continue whipping until the eggs fall in thick ribbons from the whisk, about 4 minutes. Gradually add the oil while continuing to whip until evenly blended.
  4. Add the sifted sugar mixture slowly to the whipped egg mixture while continuing to whip at medium speed until blended.
  5. Add the sifted flour mixture to the batter, mixing on low speed until just incorporated. Fold in the carrots and walnuts by hand using a rubber spatula.
  6. Pour the batter into the prepared pan. Bake until a skewer inserted near the center comes out clean, 45 to 50 minutes.
  7. Cool the cake in the pan for a few minutes before turning out onto a wire rack. Cool completely before dusting with confectioners’ sugar.

Copyright © 2019 The Culinary Institute of America


  1. snoahberry@aol.com

    Never toasted walnuts. What temp abd fir hiw long

  2. snoahberry@aol.com

    Forgive my typing. What temp do you toast walnuts and for how long?

    • laura.monroe@culinary.edu

      Hello! You can toast walnuts at 350°F for about 8 minutes (smaller pieces will take less time). Be sure to shake the pan every few minutes to help the walnuts toast evenly.

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