Carrot Cake at Its Best

Name: Carrot Cake at Its Best
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 2 cups flour; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons baking powder; 2 teaspoons cinnamon; 2 cups sugar; 3/4 cup vegetable oil; 2 cups carrots (grated); 4 large eggs; 1 (8 ounce) can crushed pineapple (well drained); 1 cup walnuts (chopped) or 1 cup pecans (chopped); frosting; 1/2 cup margarine; 1 (8 ounce) package cream cheese (softened); 1 teaspoon vanilla; 10 ounces powdered sugar (more or less to your liking)

Submitted by Chef #165326

"Received this recipe from a co-worker years ago. To me is is the best Carrot Cake ever! I hope you agree."

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photo by leslee s.

Ready In:: 1hr 30mins
Ingredients:: 16
Serves:: 12

ingredients

2 cups flour
1 ¹⁄₂ teaspoons baking soda
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups sugar
³⁄₄ cup vegetable oil
2 cups carrots (grated)
4 large eggs
1 (8 ounce) can crushed pineapple (well drained)
1 cup walnuts (chopped) or 1 cup pecans (chopped)
frosting
¹⁄₂ cup margarine
1 (8 ounce) package cream cheese (softened)
1 teaspoon vanilla
10 ounces powdered sugar (more or less to your liking)

directions

Combine dry cake ingredients together.
Add wet ingredients and blend well for two minutes.
Stir in the nuts, if desired.
Bake in a preheated oven at 350° in a 9 x 13-inch pan for 55-60 minutes, or use two 8-inch round pans, a clean toothpick tell you when cake is done.
Cool cake before frosting.
Mix frosting ingredients together adding the powder sugar slowly to the taste and spreading consistancy you desire.
Spread frosting evenly over cake.
Decorate with additional nuts, and tinted frosting carrots is always a fun thing to do too. Enjoy!

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Reviews

I chose this recipe because it had less oil in than most. I actually used half applesauce and it still turned out with a great dense carrot cake texture. I baked the cakes in 2 9" pans and sprinkled 1/4 cup of chopped pecans on each layer. I used my own cream cheese frosting recipe, but the cake was absolutely delicious. Loved it!

psulauren
This was the best carrot cake I've ever made or ate. So moist and held up in the fridge for days! Will never make a different carrot cake again...New recipe for life ;)
leslee s.
This is the best carrot cake recipe I have ever tried. I don't eat dairy but I do bake for my family a lot. This was a very straight forward recipe, I followed the recipe exactly as it's posted. I was told that the icing came out too sweet. I used the entire 10 oz of powdered sugar since I didn't have anyone around to pre-taste the icing and I didn't want to make it "not sweet enough". Thank you for posting!

JessicaWabbit
This carrot cake is really at it's best. We could live off of this. Last time I made it I forgot to put the oil in I also had no cream cheese for the frosting so I omitted it, my family still had no problem gobbiling it down!

Canadian Cook
I really enjoy carrot cake,but since I'm the only one around here that eats it it would go bad before I could eat a whole cake.So, I decided to make half a recipe and bake it in an 8 x 8 inch square pan.And I kept the baking time the same,and it worked just fine.Thank you for posting,this will be made again."Keep Smiling:)"

Chef shapeweaver