I’ve made many carrot cakes in my life, and I have loved them all! However, I believe this recipe to the best I have made!
This recipe came from Chow.com. I’m not a big fan of having all the extras in it, I like it plain and simple! This is loaded with carrots and has just the right amount of spice! Of course, the cream cheese frosting makes the cake! This cake was so good that my son who has never liked carrot cake, has now come to love it!
Now it’s up to you to try it out and see how your family feels about it! The proof is in the pudding (or the frosting)!!
- 2 cups flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- ½ tsp. salt
- 3 tsp. ground cinnamon
- ½ tsp. nutmeg
- 4 eggs
- 1¼ cup oil
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 tsp. vanilla
- 3 cups grated carrots (use the largest grater size)
- Optional: 1 cup raisins, 1 cup chopped pecans or walnuts. (I didn't use either)
- Cream Cheese Frosting:
- 1- 8 oz. package cream cheese, softened
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- Preheat the oven to 325 degrees.
- Lightly grease and flour a 9x13 baking pan.
- In a large bowl, combine the oil, sugars, vanilla, and eggs together and blend well with a mixer.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the flour to the sugar and egg mixture and mix well.
- Stir in the grated carrots. (Add the nuts and raisins at this time if you like)
- Pour into prepared pan.
- Bake for 40-45 minutes, or until a fork comes out clean. (Check, baking time will depend on your oven)
- Cool after taking out of oven.
- For the frosting, blend together the cream cheese and butter until creamy.
- Gradually add the powdered sugar, then the vanilla and beat for about a minute. Scrape down the sides of the bowl and beat again.
- Spread over the cooled cake.
Hello. I am making this now but it is not setting up right. I followed exactly as written above thoughthe oil amount looked high. Did I mess something up?
The cake turned out beautifully for me! I was worried about it setting when I checked it halfway through (like the person commenting before), however it turned out prefect at the end. It was very moist. My whole family loved it! They are requesting that I make it every Easter now. And, the frosting is good enough to eat by itself.
I made this recipe and it came out soo good. I was wondering if i can make cupcakes with this recipe? If so is the baking time less? Would the temperature be the same?thanks
I only have 8 minutes left & I put a fork in it. Which is new concept vs toothpick. And it is like jello. It better set before timer. Or I’m going to be mad.
This is a follow up to my comment while baking this cake. I thought it looked like jello. But during the last 5 minutes. All settled and very good. Not the best that I have made, I don’t think my book club friends will ask for the recipe. It was a little to light. I like dense carrot cake. But it was moist and tasted fresh ai’m still searching. Thank you for sharing a new version.
Took ages longer to cook than 45 mins. Outside burned, middle wouldn’t cook. Very sloppy mix. Will not be repeating!
Thanks for sharing this recipe. Luv it, it’s moist and the taste is super delicious.
My husband and I had carrot cake at our wedding reception eleven years ago. We, along with our kids, made this for our anniversary tonight and it was nothing short of delicious! Thank you for this fantastic recipe. I swapped out the oil for applesauce and the cream cheese for neufchantel. It was super moist. I’ll never use another recipe!
Heather Gines says
So glad to hear this!!! It is one of our favorites. My husband and I had a cheesecake bar at our wedding 5 years ago, so now we eat cheesecake every anniversary. Such a fun tradition!
I tried this cake and it can out wonderfully. I just added extra spice and icing sugar from the cream cheese topping the next time I made it. Thank you for sharing this recipe