Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Best Ever Carrot Cake Recipe
    Lost? Site Map

    Best Ever Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    vlynn's Note:

    This came out of the New Better Homes and Garden Cookbook. Made it for a church function and got rave reviews and I truly do think it is the Best Ever Carrot Cake I have made and I've made several. Enjoy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric


    1. 1
      Allow eggs to stand at room temperature for 30 minutes.
    2. 2
      Meanwhile, grease and flour two 9x1 1/2 inch round cake pans; set pans aside.
    3. 3
      In a large mixing bowl stir together flour, sugar, baking powder, cinnamon and baking soda.
    4. 4
      In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans.
    5. 5
      Bake at 350 oven for 30-35 minutes or until wooden toothpick inserted near centers comes out clean.
    6. 6
      Cool on wire racks for 10 minutes. Remove from pans. Cool completely on racks.
    7. 7
      Frost tops and side with frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the fridge for up to 3 days.
    8. 8
      *The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

    Ratings & Reviews:

    • on October 20, 2009


      This has been my go to carrot cake for a long time. I've even made a wedding cake with this recipe. Lost the page from my BHG book :( so I was happy to find it here. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2008


      My hubby, wanted some desert, so I printed your recipe for him. He made several unintentional changes (smile): He forgot step 1, he did cut down on the sugar, he didn't frost it, and he used almonds (only nuts in the house), BUT it was still great! Yes, we'll be using this recipe again for sure!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2005


      I used walnuts instead of pecans and other than that followed this recipe to the 'T'. This is awesome and my friends really really relished every piece of this cake. Thanks ever so much for a yummy treat!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Best Ever Carrot Cake

    Serving Size: 1 (122 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 361.4
    Calories from Fat 139
    Total Fat 15.5 g
    Saturated Fat 2.3 g
    Cholesterol 70.5 mg
    Sodium 155.6 mg
    Total Carbohydrate 52.1 g
    Dietary Fiber 1.3 g
    Sugars 34.7 g
    Protein 4.5 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites