Best-Tasting Carrot Cake

Cecelia Anderson


I first made this recipe before the birth of my second child back in 1981. This is the infamous carrot cake recipe. Follow this to the letter and it will be a taster's delight. Moist and delicious, this is my go to cake.


★★★★★ 7 votes

50 Min


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2 c
all purpose flour
2 c
1 tsp
baking powder
1 tsp
baking soda
1 tsp
1 tsp
ground cinnamon
3 c
finely shredded carrot
1 c
cup cooking oil
1/2 c
chopped nuts
cream cheese frosting

How to Make Best-Tasting Carrot Cake


  • 1In large mixing bowl, stir together flour, sugar, baking powder, soda, salt, and cinnamon.
  • 2Add shredded carrot, oil, and eggs; beat with electric mixer till well combined. Beat on medium speed for 2 minutes.
  • 3Turn into greased and floured 13X9X2-inch baking pan or two 9X11/2 inch round baking pans. Bake large pan in 325 degree oven for 50 to 60 minutes or till cake tests done. Cool on wire rack.
  • 4Remove layers from pan after cooling 10 minutes. Cool thoroughly. Frost. Sprinkle with chopped nuts.
  • 5For Cream Cheese Frosting************************
    Beat together one 3 ounce package cream cheese, 1/4 cup butter or margarine, and 1 teaspoon vanilla. Gradually add 2 cups sifted powdered sugar, beating till smooth.

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About Best-Tasting Carrot Cake

Course/Dish: Cakes

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