Prep 10 mins
Cook 35 mins
I won a Blue Ribbon for this cake in 1986 at the Ohio State Fair.
- 1 1⁄2 cups oil
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 pinch salt
- 3 cups grated carrots (fully packed)
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1⁄4 cup butter
- 8 ounces cream cheese
- 1 lb powdered sugar
- Beat oil and sugar, then add eggs.
- Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
- Pour into 3 9-inch cake pans.
- Bake at 350°F for 35 minutes.
- Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
- Beat until smooth.
thank you!!! moist and tasty. my family loves it:-)...however i read the reviews after making one and found that by adding nutmeg, clove and replacing half a cup of oil for apple sauce it was the best carrot cake ever!!!...oh i also threw in a hand full of raisins.
one proplem i have is that once cut the layers slide of to side which spoils the look!!! but not the taste......any tips for making it stay together.
Loved this recipe! It was easy and it was my first time making carrot cake. I haven't tried it but it was a hit at my house. Will make again! Would taste great as cupcakes too
Being a creature of habit, it took me a long time to switch Carrot Cake recipes. This one's even better than my best.
For the cake, I reduced the Cinnamon by a teaspoon and Sugar to 1 Cup. I added 3/4 Cup of crushed Walnuts and boy did it turn out nice, spongy, soft, moist and delightful!
For Icing, I added half tsp of Cinnamon into the Icing Sugar and grated 1 lemon's zest into the mixture. I also added a tsp of Vanilla. Made the cake uber heavenly!
My staff at work loved it so much they are requesting for it to be an "incentive" to doing better.