Prep 5 mins
Cook 30 mins
There was a restaurant/bakery back in the 40's and 50's, and probably longer than that, in Toledo, Ohio called Smith's Cafeteria. They had the best carrot cake that I've ever had and I've been looking for a recipe that would compare ever since and I've finally found one. This cake is light and fluffy and not the heavy spice cake that most carrot cakes are. I hope you enjoy it as much as my family does.
- 1 (18 ounce) packageduncan hines moist deluxe French vanilla cake mix
- 1 (3 1/2 ounce) package instant vanilla pudding, and pie mix
- 4 eggs
- 1 cup water
- 1⁄3 cup oil
- 2 cups carrots, grated
- Preheat oven to 350 degrees. Grease and flour three 9-inch pans.
- Combine cake mix, 4-serving size pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Fold carrots into batter. Divide evenly into pans.
- Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.
- Frost with frosting of your choice. I like the cream cheese frosting.
My family loved this light cake...even my sister-in-law who doesn't like carrot cake took a piece home. The cream cheese frosting made the cake. It was so easy to do. Love this recipe and think the world of the cook who posted it!