best tasting carrot cake

★★★★★ 9 Reviews
ceander avatar
By Cecelia Anderson
from Cleveland, OH

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.

— The Test Kitchen @kitchencrew
★★★★★ 9 Reviews
serves 8-12
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For best tasting carrot cake

  • FOR CAKE
  • 2 c
    all-purpose flour
  • 2 c
    sugar
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 1 tsp
    ground cinnamon
  • 3 c
    finely shredded carrot
  • 1 c
    cup cooking oil
  • 4
    eggs
  • 1/2 c
    chopped nuts
  • CREAM CHEESE FROSTING
  • 1 pkg
    cream cheese (3 oz)
  • 1/4 c
    butter or margarine
  • 1 tsp
    vanilla extract
  • 2 c
    sifted powdered sugar

How To Make best tasting carrot cake

Test Kitchen Tips
If you layer the cake, make sure to double the icing recipe (or triple if you like a lot of icing).
  • Stirring dry ingredients in a bowl.
    1
    In large mixing bowl, stir together flour, sugar, baking powder, soda, salt, and cinnamon.
  • Adding carrots, oil, and eggs.
    2
    Add shredded carrot, oil, and eggs.
  • Blending all the ingredients together.
    3
    Beat with electric mixer until well combined. Beat on medium speed for 2 minutes.
  • Pouring batter into greased baking pans.
    4
    Turn into greased and floured 13X9X2-inch baking pan or two 9X11/2 inch round baking pans.
  • Cakes removed from the oven once baked.
    5
    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.
  • Cooling the cakes on a wire rack.
    6
    Remove layers from pan after cooling 10 minutes. Cool thoroughly. Cool on wire rack.
  • Butter and cream cheese in a bowl for the frosting.
    7
    For Cream Cheese Frosting, beat together cream cheese, butter or margarine, and 1 teaspoon vanilla.
  • Slowly add the powdered sugar.
    8
    Gradually add 2 cups sifted powdered sugar.
  • Beating until the frosting is combined.
    9
    Beat until smooth.
  • Frosting the carrot cake.
    10
    Frost the cake.
  • Adding nuts to the side of the cake.
    11
    Sprinkle with chopped nuts.

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