The Best Carrot Cake (In the World)

READY IN: 1hr 35mins
Recipe by mortarandpestle

Was in a paper cutting my aunt gave me from an USA newspaper back in the 80's.. I have adapted it over the years to be yummier :) It is a very large cake that needs to be cooked in a roasting dish.. very moist and best iced with cream cheese frosting.

Top Review by Kitchen Witch Steph

I've been hunting for a great carrot cake recipe and this is the best I have had to date. Perfect texture. It was quick to put together and not fussy like some others I have done. I subbed in one of the cups of flour for whole wheat, added some fresh nutmeg and chopped pecans. I used coconut oil and cut the amount back to slightly over 1 cup. Still very moist. Kids were very enthusiastic about the cake. Also, I made my cake in two 9-inch cake pans which took about 35 minutes to be done. I think I will playing with this recipe a bit more in the future, tweaking it until I have reach my vision of carrot cake perfection. I thank you very much for sharing such a wonderful cake. Made for Aus/NZ #19.

Ingredients Nutrition

Directions

  1. Preheat oven to 180C (375F) and grease and line a large roasting dish.
  2. Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
  3. Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
  4. Incorporate sifted flour mix bit-by-bit and stir until just combined.
  5. Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
  6. Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
  7. FROSTING.
  8. Beat butter, vanilla and cream cheese together in a mixer.
  9. Add icing sugar slowly until the frosting is a smooth consistancy.
  10. Frost cake when cold.

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