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“This recipe came from my husband's grandmother but I've revised it a tad and is the best carrot cake I've had to date. I personally like to add raisins, but my husband doesn't like them so we leave them out and it's still awesome!”
READY IN:
50mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake: Combine sugar, oil, eggs, and vanilla in large bowl. In medium bowl combine flour, baking soda, salt, and cinnamon. Mix with fork and slowly add this mixture to sugar/oil mix. Mix in carrots by hand. Bake in greased/floured pan or line with wax paper at 350 for approximately (40 min = 2 round pans or 30 min = 3 round pans) Note: this can also be made in 13x9 pan, but I didn't keep track of my bake time.
  2. Cream Cheese Frosting: With mixer on low combine cream cheese and butter (softened to room temp) and slowly add 1- 1 lb box of Domino powdered sugar. Increase mixer speed if needed. Add nuts after mixture is frosting-like consistency and hand mix or use mixer. Spread on each layer of cake after cake is cooled.

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