How to Make Hot Fudge Sauce

Ice cream just got dreamier. Top your favorite scoops with homemade hot fudge: Just five ingredients!

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Freezer-Ready Casseroles

A make-ahead casserole is perfect for just about any occasion. You can welcome new neighbors, prep for an upcoming party, or plan next week's meals. With cheesy lasagnas, bubbly tuna bakes, and more, these enticing freezer casserole recipes are sure to make life easier!

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Festive July 4th Desserts

Celebrate Independence Day with these festive 4th of July desserts! With star-shape scones and piecrusts, tempting tarts, colorful shakes, and fresh berries, these recipes for 4th of July desserts are sure to stand out at your patriotic celebration.

View Slideshow

How to Make Ice Cream Cake

Need a birthday cake idea or a fun way to change up a cake recipe? See how to make an ice cream cake better than any store-bought version.

View Video

Quick Summer Dinners

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

View Slideshow
Popular in Food

Best Loved Carrot Cake

4.5 by 71 people
42K views
Rate me!
  • Makes: 12 servings
  • Prep: 30 mins
  • Cool: 2 hrs
  • Bake: 35 mins 350°F

Best Loved Carrot Cake

Ingredients

Directions

  1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 8x1 1/2-inch round cake pans ; line pans with waxed paper and grease the paper. Set pans aside.
  2. Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda; set aside.
  3. In another bowl combine eggs, carrot, and oil. Add egg mixture to flour mixture. Stir until combined. Pour batter into the prepared pans.
  4. Bake in the preheated oven for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly.
  5. Frost with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Cover and store cake in the refrigerator for up to 3 days.

From the Test Kitchen

Carrot-Ginger Cake

Prepare as above, except omit the cinnamon; add 2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger with the eggs, carrot, and oil.

*Note The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

Nutrition Facts (Best Loved Carrot Cake )

    Per serving:
  • 711 kcal cal.,
  • 30 g fat
  • (10 g sat. fat,
  • 5 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 112 mg chol.,
  • 350 mg sodium,
  • 108 g carb.,
  • 1 g fiber,
  • 90 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...