The Best Carrot Cake You Will Ever Eat! ( I Promise )
Best Carrot Cake, There is nothing better than being in the kitchen with my granddaughters! I simply love creating fun experiences with them in the kitchen.
Our most recent baking was to make a carrot cake for Easter Sunday and boy was it delicious, this honestly is the best carrot cake I have ever had.
I apologize for not posting this before Easter, but you can make this cake for any event, it makes for a wonderful birthday or anniversary celebration, but honestly just make it and enjoy it after dinner, for breakfast, and in between.
Do you know the history of carrot cake? I did not, so I looked it up, and here it is. I like the fact that they used canned carrots back then, just like I do in this recipe.
The traditional cake recipe was invented in the early 1900s in England. It was baked in a loaf pan as sweet bread. Then in the middle 1900s the “carrot bread/cake” was brought to America, and was made popular by George C Page. He hired bakers to find ways to use up the overabundance of canned carrots.
Recipe:
- 2 cups of all-purpose flour
- 2 tsp. of baking powder
- 1 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 tsp. of cinnamon
- 4 eggs
- 2 cups of white sugar
- 2 cups of cooked carrots, I buy them in the can
- 1- 8 1/2 oz. can of crushed pineapple with the juice
- 1 Cup of walnuts chopped
- Frosting
- 8 oz. block of cream cheese
- 1 stick of butter
- 1 box of powder sugar
- 1 tsp of vanilla
Instructions
- Mix all of the dry ingredients.
- Put the eggs, sugar, and oil in a mixer and mix well
- Slowly add the dry ingredients
- Add in the can of crushed pineapple
- Remove from mixer and fold in the carrots and nuts
Oil and flour 2 8″ round cake pans
Split the mixture into the two pans
Bake at 350 degrees for 45-60 minutes
Let cool and remove from pan
Frosting
Let butter and cream cheese come to room temperature
Mix with vanilla and powder sugar until creamy
You can put frosting in the middle and top, add to sides if desired
I love to decorate my cakes, but it is up to you.
I used the tops of the carrots to decorate around the bottom edge of the cake and then used a few carrots on top with some fresh nasturtiums these flowers are actually edible.
You will soon tell me it is the best carrot cake you have ever had!
I want to hear from you after you make this one :)))
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How much oil is used in this recipe? Oil is mentioned in the method, but not in the list of ingredients.
Hi Teresa, my apologies for the late reply. There is 1 1/2 cup of oil in the recipe. I will go back to the post and fix it. Thank you for telling me.
I didnt see if you cut carrots in small pieces or how you add them to the batter. I am going to try this for Easter.
Hi Joan, I use 2 cups of canned, cooked carrots. I fold the carrots and nuts in after the rest of the batter is mixed. I hope that helps. Happy Easter!
I’m not a very good baker but I do love carrot cake and this sounds delish! I might have to try it out.
Thank you Lynn, It is very good, let me know if you give it a try! hard to mess this one up.