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Joan's Pennsylvania Dutch Carrot Cake

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“Adapted from Yankee magazine. Yankee used to feature recipes that had a unique history and I always found such great treasures in that monthly article. According to the article, this recipe was passed on by a neighbor to a lady who was celebrating at a restaurant and had brought the cake along. The chef at the resturant tasted it and begged for the recipe! I haven't tried this yet, but am posting this now in response to a request for special carrot cake recipes.”
1hr 15mins

Ingredients Nutrition


  1. Combine sugar,flour,cinnamon,salt,and baking soda together in a large mixing bowl.
  2. Add eggs, oil, and carrots and beat with an electric mixer for 2 minutes, scraping down sides to make sure everything get moistened together.
  3. Pour into greased, lightly floured 9x13" metal cake pan.
  4. Bake at 350 F for 55-60 minutes, or until a toothpick tests clean.
  5. Cool completely before frosting.
  6. To prepare icing: beat together all ingredinets for 2 minutes using an electric mixer, then spread generously over cooled cake.

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