- Grease and lightly flour two 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside.
- In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with an electric mixer till combined. Pour batter into the prepared pan(s).
- Bake in a 350 degree F oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9-inch pan or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with Cream Cheese Frosting. Cover and store in refrigerator. Makes 12 to 16 servings.
Cream Cheese Frosting
- Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency.
Nutrition Facts (Carrot Cake)
- Per serving:
- 650 kcal cal.,
- 33 g fat
- (11 g sat. fat,
- 107 mg chol.,
- 287 mg sodium,
- 89 g carb.,
- 1 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Beth Koerten 366 Days Ago
I use the original BHG from their 1980 magazine. It bakes at 325 for 50-60 minutes. I up the cinnamon a little too. Turns out great. There was a better frosting recipe too in the day: 2 packages cream cheese, 1 cup powdered sugar. Mix well, add 2 t. vanilla. Mix again. We love the purity of this recipe...just carrot goodness.
Mary Cruz 661 Days Ago
Eazy to make. Very moist and delicious. My family loved it!
Mary Cruz 661 Days Ago
Very moist and delicious!
Suzi Bye 738 Days Ago
This is the one carrot cake recipe that I use. It isn't too "spicy" and you can really tell its carrot cake. I've made it for open houses, birthdays, holidays, etc. Everyone loves it. SO good! The frosting recipe isn't great. I use a different one with 8 oz of cream cheese from another cookbook in my kitchen and its MUCH better.
Colleen Berding 762 Days Ago
I make this recipe and add coconut, walnuts, raisins and most importantly, crushed pineapple. Turns out great every time!
Rebekah Wright 1293 Days Ago
I love my Better Homes and Gardens cookbook. However, this is the one recipe I've tried that just doesn't work! I have forgotten a few times how badly it turns out, and make the same mistake of using this recipe again. It's very oily - and has a strange texture on top - and it never fully bakes (probably due to the huge amounts of oil). I've made myself a note in the cookbook this time so I don't forget again! Find a better recipe on allrecipes.com
Jennifer Paris 1424 Days Ago
I have used this carrot cake recipe (and assoiciated frosting) for more than 15 years and my family and friends rave about it every time. I've even used store-bought shredded carrots and receive no complaints over that. I routinely substitute out all the oil for applesauce with no apparent deterioration in taste.