Best Carrot Cake Recipe

2013-07-13
carrot cake
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  • Yield : 1 cake
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h

Nutritional Info

This information is per serving.

  • Calories

    480
  • Total Fat

    29.0g
  • Saturated Fat

    5.8g
  • Cholesterol

    55mg
  • Sodium

    445mg
  • Total Carbohydrates

    52.7g
  • Dietary Fiber

    1.6g
  • Protein

    4.3g
  • Vitamin A

    93%
  • Vitamin C

    3%
  • Calcium

    6%
  • Iron

    8%
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Who doesn’t love carrot cake? Especially when it is super moist and topped with luscious cream cheese icing.

My best friend Linda from Ottawa, Ontario, Canada makes this cake and it really is the best carrot cake recipe around.

Pour the cake batter into a greased tube pan OR 9″ x 13″ pan OR 2 loaf pans. You can also make 3 thin round cake layers (makes room for lots of cream cheese icing).

Best Carrot Cake

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 3 cups grated carrots
  • 1 cup chopped walnuts (optional; I never use them)

Method

Step 1

Preheat oven to 350ºF.

Step 2

Combine the dry ingredients (the first 5 in the list) in a bowl.

Step 3

In another bowl, mix the sugar, oil, eggs, carrots, and walnuts well. Add the flour mixture to the wet mixture and mix together well.

Step 4

Bake at 350ºF for about an hour. Stick in a fork or toothpick to check for doneness.

The cream cheese icing is, of course, half the appeal of carrot cake (for me, anyway)! Here’s what the recipe originally called for:

  • 500 grams of cream cheese (about a pound), softened
  • 1/2 cup butter, softened
  • 1 teaspoon orange juice
  • 3 to 4 cups icing sugar

But when I used the above amounts, it made way, way too much icing. So I always make half:

  • 250 grams cream cheese (about half a pound), softened
  • 1/4 cup butter, softened
  • 1/2 teaspoon orange juice
  • about 2 cups icing sugar

Cream together the cream cheese, butter, and juice. Add the icing sugar gradually, until you have a nice, fairly thick icing consistency.

If you make the cake in a tube pan, you’ll have enough icing for a 2-layer cake using half the recipe. If you make three layers you will need to make the whole batch of cream cheese icing.

Linda says: This recipe won an award in my office Carrot Cake Contest. It’s the best carrot cake I’ve ever tasted — whether made in someone’s home, in a bakery, or in a restaurant. And it’s very easy to make!

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Have a look at another easy carrot cake recipe, this one a pineapple carrot cake.

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