STREAMING NOW: Eden Eats

Joan's Pennsylvania Dutch Carrot Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr 15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: