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Carrot Cake
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Makes: 12 to 16 servings
Prep: 20 mins Bake: 350°F 30 mins to 35 mins Cool: 1 hr
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  • user reviews (8)
Carrot Cake
Ingredients
  • 2
    cups all-purpose flour
  • 2
    cups sugar
  • 1
    teaspoon baking powder
  • 1
    teaspoon baking soda
  • 1
    teaspoon ground cinnamon
  • 3
    cups finely shredded carrots
  • 1
    cup cooking oil
  • 4
    eggs
  • 1
    Cream Cheese Frosting (see recipe below)
Directions

1. Grease and lightly flour two 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside.

2. 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).

3. 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
Ingredients
  • 2
    3 ounce package cream cheese, softened
  • 1/2
    cup butter or margarine, softened
  • 2
    teaspoons vanilla
  • 4 1/2 - 4 3/4
    cups sifted powdered sugar
Directions

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)
  • Servings Per Recipe 12,
  • Calories 650,
  • Protein (gm) 5,
  • Carbohydrate (gm) 89,
  • Fat, total (gm) 33,
  • Cholesterol (mg) 107,
  • Saturated fat (gm) 11,
  • Dietary Fiber, total (gm) 1,
  • Vitamin A (RE) 958,
  • Vitamin C (mg) 2,
  • Sodium (mg) 287,
  • Calcium (DV %) 50,
  • Iron (DV %) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (8)
4214958578
hesselmj wrote:

I received my Better Homes and Gardens cook book as a wedding present 20 years ago. I have made this carrot cake recipe for years. I love it and so does everyone else who tries it. My changes: 1 c flour, 1 c whole wheat flour, 3/4 c sugar, 3/4 c brown sugar, 1/2 c oil, 1/2 applesauce and I add 1/2-1 c chopped nuts to the batter.

9/5/2011 01:17:05 PM Report Abuse
tweakedbunny wrote:

for a switch on sweet and a touch more moist, substitute one of the cups of white sugar for a cup of brown sugar packed. raisins are optional as well as nuts

7/8/2011 04:22:30 PM Report Abuse
aepaulin221 wrote:

This recipe is from the 14th edition of BHG. Also, if you bake a little less then the time given it won't turn out dry. I add a little extra spices to make it really flavorful! It is been a "specialty" of mine for years now and I'm only 22! You can also make it into cupcakes fill muffin liners almost full and only bake about 20 - 25 minutes; watch closely they overcook easy! Love this recipe!

4/21/2011 09:08:25 AM Report Abuse
blondebabe_ wrote:

what editon of better homes and gardens is this from i have the 12th and all i really need is the cream cheese icing recipe but i want to know if thats what this is from

4/6/2011 02:12:44 PM Report Abuse
montanewman wrote:

Never any left.

9/28/2010 03:41:59 PM Report Abuse
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