The NY Times published the famous Rikers Island Carrot Cake recipe in
a scaled down version for at home baking.


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We asked Maury Rubin, the owner of City Bakery, to convert the recipe
for those at home and not incarcerated. Here it is:

Rikers Carrot Cake Ingredients

Granulated Sugar 2 cups
Canola Oil 1 ¾ cups
All Purpose Flour 3 ¼ cups
Salt 1 scant tablespoon
Baking Powder ½ cup and 3 tablespoons
Baking Soda scant ¼ cup
Nutmeg 1 tsp.
Allspice 1 tsp.
Cloves ½ tsp.
Ginger ½ tsp.
Cinnamon 3 tbl.
Shredded Carrots 4 ¾ cups
Eggs 8
Chopped Walnuts 1 cup
Raisins 1 ¾ cups
Vanilla Extract 2 tablespoons

Yield: Two 8” x 4.5” Loaf Pans

Baking Instructions

1. Place in a mixing bowl, or mixer — sugar, flour, cinnamon, nutmeg,
ginger, clove powder, allspice, baking powder, baking soda, salt. Mix
on slow for five minutes. Mr. Rubin’s note: We mixed this batter
following the exact directions from Rikers. I don’t believe the mixing
of the dry ingredients [Step 1] is necessary for five minutes [one
minute will do], but otherwise, the recipe is straightforward and
works.

2. Add raisins, carrots, walnuts, eggs, vegetable oil and vanilla
extract and mix on slow speed for an additional five minutes.

3. Increase speed to medium for 10 minutes.

4. Pour into loaf pans. Pans should be three-quarters full.

5. Bake at 375° for 15 minutes, then reduce temperature to 350° for 30
to 35 minutes. Mr. Rubin’s Note: We baked it in a convection oven —
which bakes faster than a conventional home oven — but the time was
roughly the same as the Rikers recipe (45 to 50 minutes). We put the
batter into a 375° oven for 15 minutes, then reduced the temperature
to 350°. I’d emphasize that home ovens vary greatly in temperature and
baking time, and testing the cake with a toothpick or similar
instrument to see that the interior isn’t wet is the best approach to
knowing when it’s done.

6. It should cool in the pan before being removed, and then set on a
cooling rack for approximately 10 minutes before being sliced.

Mr. Rubin said that the carrot cake “tasted pretty good,” but
suggested “it needed a little more jazz, a little more spice.” He
recommended adding more ginger and less allspice, possibly swapping
their measurements. Ginger, Mr. Rubin said, “gives you an accent and a
high note.”

Many readers also asked for clarification on the oven temperature. As
noted in the article, in the Rikers Island recipe, the temperature is
reduced after the first 20 minutes of baking. Mr. Rubin explained that
starting on a higher temperature “sets everything in place,” ensuring
that the loaf has good structure. Subsequently reducing the
temperature allows the interior more time to bake without becoming
overdone, something that is helpful for sugar rich, dense batters.

Finally, Mr. Rubin noted that the recipe would not have to be changed
in any way if a home baker wanted to add icing. But bakers should know
that the inmates themselves have never asked for icing.


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my carrot cake MUST have cream cheese icing.......has to....