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


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


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.

About this Recipe

Course/Dish: Cakes