Carrot Cake at Its Best

Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

Received this recipe from a co-worker years ago. To me is is the best Carrot Cake ever! I hope you agree.

Ingredients Nutrition


  1. Combine dry cake ingredients together.
  2. Add wet ingredients and blend well for two minutes.
  3. Stir in the nuts, if desired.
  4. Bake in a preheated oven at 350° in a 9 x 13-inch pan for 55-60 minutes, or use two 8-inch round pans, a clean toothpick tell you when cake is done.
  5. Cool cake before frosting.
  6. Mix frosting ingredients together adding the powder sugar slowly to the taste and spreading consistancy you desire.
  7. Spread frosting evenly over cake.
  8. Decorate with additional nuts, and tinted frosting carrots is always a fun thing to do too. Enjoy!
Most Helpful

I chose this recipe because it had less oil in than most. I actually used half applesauce and it still turned out with a great dense carrot cake texture. I baked the cakes in 2 9" pans and sprinkled 1/4 cup of chopped pecans on each layer. I used my own cream cheese frosting recipe, but the cake was absolutely delicious. Loved it!

psulauren July 15, 2009

This is the best carrot cake recipe I have ever tried. I don't eat dairy but I do bake for my family a lot. This was a very straight forward recipe, I followed the recipe exactly as it's posted. I was told that the icing came out too sweet. I used the entire 10 oz of powdered sugar since I didn't have anyone around to pre-taste the icing and I didn't want to make it "not sweet enough". Thank you for posting!

JessicaWabbit November 27, 2007

This carrot cake is really at it's best. We could live off of this. Last time I made it I forgot to put the oil in I also had no cream cheese for the frosting so I omitted it, my family still had no problem gobbiling it down!

Canadian Cook March 30, 2007