I am acquainted with MANY self-proclaimed “Carrot Cake Experts”, so I called in the troops for a little taste-testing on this recipe. I am thrilled to report that by unanimous decision this is, indeed, one of the best carrot cakes ever!
-This is the exact same recipe I’ve been making for at least 40 years. I showed it to a neighbor and she has the same one as well. I guess this carrot cake really gets around. So I KNOW yours is wonderful! It’s my family’s favorite! Big thumbs up!
-The only thing I did differently was omit the walnuts. The cake did not rise much at all and I was not impressed with the flavour. Will not be making again.
-Best carrot cake recipe! I’ve been using this one for years. The only thing I change is the walnuts because my family loves pecans. I follow the rest of the recipe to the letter and am always rewarded with an amazing carrot cake that friends ask me to make.
-This was my first attempt at making carrot cake. There were so many great reviews I thought I’d give it a try. This recipe deserves every 5-star rating it received. Absolutely IS the best carrot cake ever. And the frosting is a taste of heaven. No one will believe that I actually made it myself. Thanks!
Cook time: 45 Min Prep time: 30 Min Serves: 15
2 c sugar
1 1/4 c oil
4 large eggs
2 c flour
2 tsp baking soda
1 Tbsp cinnamon
1 tsp salt
3 c grated carrots
1 c chopped walnuts
12 oz powdered sugar
2 3 oz. cream cheese room temp
1 tsp vanilla extract
2 Tbsp butter
2 Tbsp milk
1. 1.In large bowl, beat sugar and oil. Add eggs and beat well.
2. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
3. Place batter in greased 9×13 pan; bake for 45 minutes in a 350 oven. (Check once because of oven variances.)
4. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Last Step: Don’t forget to share!