1940's Best Carrot Cake Recipe

READY IN: 1hr 15mins
Recipe by Raquel Grinnell

From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing.

Top Review by Orange Walk girl

Thank you so much for posting this recipe! I've made it several times and everyone that eats it loves it. I found this recipe to be far better than the other more recipes with so many reviews. For one it calls for more cinnamon which is in my opinion absolutely necessary for the proper flavor. It also calls for a little less oil which reviewers found that they had to lessen on other recipes. So this recipe you can actually make as stated and it comes out perfect every time! I find that for my oven I have to bake it about 10 minutes longer though. Whatever- just bake it till the toothpick comes clean in the center any way. Thanks again, and thanks from all my friends and family who absolutely adore it every time I make it.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In large bowl, beat sugar and oil. Add eggs and beat well.
  3. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
  4. Place batter in greased 9x13 pan; bake for 45 minutes.
  5. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

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