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This is the best carrot cake recipe you will ever find. It comes from my Grandma’s recipe box and has been baked so many times I can’t count. In the spring, it is made. For birthday’s, it is made. With cream cheese frosting, as layer cakes, as bars, and even as cupcakes. This recipe couldn’t be better or more faithful. If you are looking for a carrot cake recipe to count on…this is the one.
Today the BEST carrot cake recipe is being added to the collection of proper, every day from scratch cakes we should learn to make, rather than buy. The recipes Grandma made weekly, if not daily. You know, back when they had cake EVERY NIGHT (is that a good thing or a bad thing? :)).
Start with beautiful carrots. If you are making this with children it’s suggested the carrots with their tops still on. You know, the ones just like Bugs Bunny eats. Kids seem to better understand these as “real carrots” and simply adore working with them.
To keep this recipe as fast as possible, pop the carrots into the food processor (or use a blender) to get them into itty bitty bits. Save about about 1 cup of carrots to leave in larger pieces (minced is about right) to give great “carroty” texture to the cake.
Tip: Don’t make any of the carrot pieces too big, or they will sink to the bottom of the cake.
There is absolutely no reason that you need multiple bowls. Get all your wet ingredients in the bowl and stir. Add the dry ingredients and stir again. But do not over-stir. Just until moistened and mostly mixed.
Tip: Don’t over-stir carrot cake!
Be sure to grease and flour your pan well so that it doesn’t stick. Really really well! Because of the moisture in carrot cakes, they can stick to the pans quite easily! After they come out of the oven, let them cool for about 15 minutes and then flip them upside down to cool completely prior to frosting.
Layer cakes are the best, but if you are a 9 by 13 pan kind of person just adjust the time of baking up about 10 minutes (be sure to check that the middle is done with a toothpick, knife, or chopstick!) to accommodate.
This carrot cake is BETTER than any you’ll pick up at the supermarket. And it is just as fast to make this as it is to get in your car and run to the supermarket. AND…you KNOW the ingredients are good. Good stuff. REAL stuff. That is something special!
Tip: grab your favorite purchased cream cheese frosting to speed up this recipe.
- 4 eggs, allow to stand at room temp for 30 min
- 2 cups flour
- 1 3/4 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups grated carrots
- 3/4 cup oil
- Grease & flour two 9 inch round pans (one 9 by 13 works too!)
- In large mixing bowl ,stir together wet ingredients.
- Stir well.
- Add dry ingredients.
- Stir just until combined.
- Stir in carrots and stir just until combined.
- Pour batter into pans, dividing evenly.
- Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
- 2 packages of soft cream cheese
- 1/2 cup soft butter
- 1.5 cups powdered sugar
- 2 teaspoons vanilla
- Beat the cream cheese & butter well.
- Add powdered sugar and beat again.
- Add vanilla and beat until fluffy.
- Beat in more powdered sugar if your frosting is to thin.
- Add more milk if your frosting is too thick.