March 13, 2015
Not content to make just average food, I search for and try recipes until I find what I like to believe are some of the best. A search for the best carrot cake recipe led me to this winner! Before computers were used extensively, I searched through cookbooks and magazines for a carrot cake recipe.
Before there was so much information easily attainable on computers, I was a constant patron of the local library. Although the library had more books than I did in my collection, there was a limited selection of cookbooks available.
Now, there is a never-ending supply of recipes, advice, and information on the internet.
This still has to be the best carrot cake ever! It is so moist and delicious! Click here ►to skip to a printable recipe.
Best Carrot Cake Ever!
Preheat oven to 350º
Ingredients:
- 2 – 1/2 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1 cup vegetable oil
- 1 Tablespoon vanilla extract
- 3 cups lightly packed shredded carrots
- 1 cup chopped walnuts
- 3/4 cup golden raisins
- 1 can (8 – 1/2 oz) crushed pineapple in juice
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 4 large eggs
- 1 cup granulated sugar
Directions:
Line the bottoms of two 9-inch round cake pans with parchment paper. Set aside.
In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
In a large bowl, beat the eggs with a mixer until blended. Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with a rubber spatula.
Beat in the oil and vanilla. Reduce the speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.
Fold in the carrots, walnuts, raisins, and pineapple with the juice.
Pour the batter into the pans. Bake for about 40 minutes, until a toothpick inserted in the center of the cake comes out clean, with a few moist crumbs attached. Cool cake completely before frosting with Cream Cheese Frosting (recipe below).
Cream Cheese Frosting
Ingredients:
- 8 ounces cream cheese, softened
- 8 Tablespoons unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla
Directions:
In a large bowl, with the mixer on low speed, blend the butter and cream cheese. Whip for 8 minutes.
Add the powdered sugar a cup at a time until blended.
Add the vanilla and blend, then increase speed to medium.
Beat 1 minute, or until smooth and fluffy.
When I found this one, baked it, and tried a piece, I got so excited! No one was home to try it with me! I quickly cut a piece, put it on a plate, and wrapped it in foil.
Then, I took it to my mother, who was at work at the time.
Yes, I guess I needed affirmation at the time. I couldn’t believe how good it was! Since then, the recipe has been shared countless times. Try it and let me know how your family likes it!
Be Social!
recipe 
Carrot Cake and Cream Cheese Frosting
Ingredients
- 2 - 1/2 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1 cup vegetable oil
- 1 Tblsp. vanilla extract
- 3 cups lightly packed shredded carrots
- 1 cup chopped walnuts
- 3/4 cup golden raisins
- 1 can (8 - 1/2 oz) crushed pineapple in juice
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 4 large eggs
- 1 cup granulated sugar
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 8 Tablespoon unsalted butter - softened
- 4 cups powdered sugar
- 2 teaspoons vanilla
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