Real Recipes From Real Home Cooks ®

ellen's to-heaven-and-back carrot cake

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I don't mean to brag, but this is guaranteed the best carrot cake anyone has ever put in their mouth. The secret is in using the best and freshest ingredients and beating each addition long and well. It bakes up so moist it almost melts in your mouth!

(2 ratings)
yield 12 -16
prep time 45 Min
cook time 1 Hr
method Bake

Ingredients For ellen's to-heaven-and-back carrot cake

  • CAKE:
  • 1 1/2 c
    vegetable oil
  • 2 c
  • 4
  • 1 tsp
  • 2 tsp
    baking soda
  • 2 tsp
  • 2 tsp
    baking powder
  • 2 c
    all purpose flour
  • 3 c
    carrots, grated
  • 3/4 c
    chopped pecans or walnuts
  • 8 oz
    cream cheese, softened
  • 1/2 stick
    butter (do not substitute!)
  • 1 box
    powdered sugar
  • 2 tsp
    vanilla extract
  • 1/3 c
    chopped pecans or walnuts

How To Make ellen's to-heaven-and-back carrot cake

  • 1
    CAKE: In a large mixing bowl, blend oil and sugar. Use an electric mixer.
  • 2
    Add eggs, one at a time and beat well after each addition.
  • 3
    Combine dry ingredients in a separate bowl and add to mixture. Beat well.
  • 4
    In a food processor or a blender, grate carrots to make 3 cups (about 6 medium carrots).
  • 5
    Add carrots and beat well.
  • 6
    Add nuts and fold into batter.
  • 7
    Batter will be very thick. Pour into a greased and floured 9x13" pan or into 3 9" pans for layer cake.
  • 8
    Bake in a 325-degree oven for 1 hour. Frost with cream cheese frosting when cooled.
  • 9
    IMPORTANT: To have a light and moist cake, remember to beat long and well.
  • 10
    CREAM CHEESE FROSTING: Combine all ingredients, except nuts, and mix well. Frost the top of 9x13" cake. Or, if making layers, frost between each layer, as well as top and sides. After frosting, sprinkle nuts over cake.