1940's Best Carrot Cake Recipe

Name: 1940's Best Carrot Cake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 cake, 15 serving(s)
Ingredients: 2 cups white sugar; 1 1/4 cups vegetable oil; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 tablespoon cinnamon; 1 teaspoon salt; 3 cups carrots, grated; 1 cup walnuts, chopped (pecans can be substituted); 12 ounces confectioners' sugar; 6 ounces cream cheese, at room temperature; 1 teaspoon vanilla extract; 2 tablespoons butter; 2 tablespoons milk

Submitted by Raquel Grinnell

"From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing."

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Ready In:: 1hr 15mins
Ingredients:: 14
Yields:: 1 cake
Serves:: 15

ingredients

2 cups white sugar
1 ¹⁄₄ cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 cups carrots, grated
1 cup walnuts, chopped (pecans can be substituted)
FROSTING
12 ounces confectioners' sugar
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons milk

directions

Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

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Reviews

Thank you so much for posting this recipe! I've made it several times and everyone that eats it loves it. I found this recipe to be far better than the other more recipes with so many reviews. For one it calls for more cinnamon which is in my opinion absolutely necessary for the proper flavor. It also calls for a little less oil which reviewers found that they had to lessen on other recipes. So this recipe you can actually make as stated and it comes out perfect every time! I find that for my oven I have to bake it about 10 minutes longer though. Whatever- just bake it till the toothpick comes clean in the center any way. Thanks again, and thanks from all my friends and family who absolutely adore it every time I make it.

Orange Walk girl

RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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