Bette's Best Carrot Cake
BETTE'S BEST CARROT CAKE
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|3 1/2 c||fresh grated carrots|
|1 1/2 c||corn oil|
|2 c||all purpose flour|
|1 c||brown sugar|
|1 tsp||all spice seasoning|
|1 tsp||baking powder|
|1 tsp||baking soda|
|1 1/2 c||finely chopped nuts (walnuts or pecans)|
|8 oz||package of cream cheese, softened|
|1/2 stick||butter, softened|
|1 box||confectioner's sugar|
Tamarac, FL (pop. 60,427)
Member Since May 2011
This carrot cake recipe was my mother's. My mother was one of the best cooks around. On my daughter's 3rd birthday her grandmother made this cake for her and ever since then this is the cake she requests. My daughter is going to be 27 tomorrow so we have been making this recipe for a long time. My mother, her grandmother is no longer with us but her recipe lives on. I think this is the best carrot cake recipe. Hope you think so too. Enjoy. Thank you for letting me share.
Preheat oven to 325 degrees.
Beat eggs into oil, one at a time in mixing bowl.
Mix grated carrots in separate bowl with brown sugar and set aside.
Sift all dry ingredients twice. Add sifted dry ingredients to eggs and oil mixture.
Slowly add carrots and brown sugar mixture and stir throughly.
Add nuts and stir.
Pour into a buttered or oiled 9 x 13 inch pan.
Bake for 1 hour at 325 degrees. Test cake for doneness by inserting a knife to see if comes out clean.
For the icing beat together softened cream cheese, softened butter and confectioner's sugar.
Spread icing on carrot cake while warm.
Serve and enjoy the best carrot cake you will ever eat.