Bette's Best Carrot Cake

13
Linda Joyce

By
@Purplesage

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.

Blue Ribbon Recipe

This carrot cake recipe was passed down to Linda from her mother and it is an old-fashioned (and delicious) cake. The carrot cake is super tender and moist. Shredding the carrots and adding brown sugar to the bowl lets the carrots marinate in their juices before adding them to the batter. Adding the homemade cream cheese frosting to the warm cake is fantastic. The frosting slightly seeps into the cake making it even better. The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Serves:
12
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 3 1/2 c
    fresh grated carrots
  • 4
    eggs
  • 1 1/2 c
    corn oil
  • 2 c
    all-purpose flour
  • 1 c
    sugar
  • 1 c
    brown sugar
  • 1 tsp
    vanilla extract
  • 1 tsp
    allspice seasoning
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 tsp
    cinnamon
  • 1 tsp
    salt
  • 1 1/2 c
    finely chopped nuts (walnuts or pecans)
  • ICING

  • 1 pkg
    cream cheese, softened, 8 oz
  • 1/2 stick
    butter, softened
  • 1 tsp
    vanilla extract
  • 1 box
    confectioners' sugar

How to Make Bette's Best Carrot Cake

Step-by-Step

  1. Preheat oven to 325 degrees. Beat eggs into oil, one at a time in mixing bowl.
  2. Mix grated carrots in a separate bowl with brown sugar and set aside.
  3. Sift all dry ingredients twice.
  4. Add sifted dry ingredients to eggs and oil mixture.
  5. Slowly add vanilla. Then add carrots and brown sugar mixture.
  6. Stir thoroughly.
  7. Add nuts and stir.
  8. Pour into a buttered or oiled 9 x 13-inch pan.
  9. Bake for 1 hour at 325 degrees. Test cake for doneness by inserting a knife to see if comes out clean.
  10. For the icing, beat together softened cream cheese, softened butter, and confectioners' sugar.
  11. Spread icing on carrot cake while warm.
  12. Serve and enjoy the best carrot cake you will ever eat.

Printable Recipe Card

About Bette's Best Carrot Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Easter



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