Best Ever Carrot Cake

"My Mom has been making this one for years! This is what I requested as my B-day cake all growing up. Tastes soooooo good. The cream cheese icing is the best part. One of those recipes that everyone always asks her to make for all sorts of things."
 
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photo by Chickee photo by Chickee
photo by Chickee
photo by MommyMakes photo by MommyMakes
photo by MommyMakes photo by MommyMakes
Ready In:
1hr 20mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • Combine all cake ingredients until well blended.
  • Bake in a greased and floured pans at 350 F (for round layers, approx 40 minutes; for 10x14 sheet cake or bundt pan, approx 60 min).
  • Test with toothpick for doneness - this is a very moist cake!
  • Cool.
  • Combine frosting ingredients in large bowl until very creamy.
  • Frost cake when it is completely cooled (putting cake in freezer for 15 minutes once cooled sometimes makes icing easier).
  • Enjoy! This cake freezes very well!

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Reviews

  1. Oh my goodness was this yummy! I'd rate it way higher than 5 stars. :) My son requested this for his 11th birthday a few days ago. I made the cake and my hubby whipped up the icing. This was WAY better than any other carrot cake I've ever made.
     
  2. I can't believe I forgot to review this- must have been too busy eating it! I HATE grating carrot so this recipe is perfect for me. Don't use baby food, but about 500g of cooked pureed carrots. Perfect! Also perfect as gluten free mini cupcakes (see pic!).
     
  3. Perfection! Light, fluffy, moist, wonderful flavor, no fuss, no mess, quick and easy, thank you!!
     
  4. This was easy and very moist and rich. It was a delicious cake, reminded me much more of spice cake or pumpkin cake than carrot cake. I made two 8 inch rounds and it took 30 minutes to bake.
     
  5. Very moist and tasty. I added walnuts to the cake and also a few on the top after frosting. It was very well received at the party by young and old alike. Several people asked for the recipe saying it was the moistest carrot cake they had ever tasted. I used a 10" x 14" and it was a bit overdone at 55 minutes. I'll check after 50 minutes next time.
     
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Tweaks

  1. I thought this was the best ever! I didn't have baby food carrots, so I steamed and puree and measured 16oz of carrots and it didn't lose it's moisture. I also replaced 1/2 cup of oil with puree pineapple . Sandy Mendenhall
     

RECIPE SUBMITTED BY

I'm a RN in an intensive care unit in beautiful sunny Santa Barbara... love dinner parties with friends and food/wine in general!
 
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