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.
Blue Ribbon Recipe
This carrot cake recipe is very clever. It's a lot like a blondie recipe but with finely shredded carrots. The moistness of the cake lends to grating the carrots with a fine grater. It's delicious! It can easily be served in a 9x13 pan or layered into 2-3 layers. You won't find a simpler carrot cake recipe anywhere. It's a great recipe that will definitely impress.
If you layer the cake, make sure to double the icing recipe (or triple if you like a lot of icing).
In large mixing bowl, stir together flour, sugar, baking powder, soda, salt, and cinnamon.
Add shredded carrot, oil, and eggs.
Beat with electric mixer until well combined. Beat on medium speed for 2 minutes.
Turn 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 until cake tests done. If using round pans, begin checking at 45 minutes.
Remove layers from pan after cooling 10 minutes. Cool thoroughly. Cool on wire rack.
For Cream Cheese Frosting, beat together cream cheese, butter or margarine, and 1 teaspoon vanilla.
Gradually add 2 cups sifted powdered sugar.
Beat until smooth.
Frost the cake.
Sprinkle with chopped nuts.
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