Not only is The Best Carrot Cake Ever super easy to throw together in minutes, but it’s truly the all-time best carrot cake you’ll ever have. And the cream cheese frosting is absolutely amazing!

What You’ll Need:
2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 teaspoons baking soda
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup flaked coconut
3 cups grated carrots (about 1 pound)
1 cup chopped walnuts
1 (8-ounce) package cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
What To Do:
Preheat oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray; lightly flour the pans.

In a large bowl, with an electric mixer, combine granulated sugar, oil, eggs, baking soda, flour, cinnamon, salt, coconut, carrots, and walnuts, beating 30 seconds to 1 minute, or until a smooth, thick batter forms. DO NOT OVER-MIX! Pour batter evenly into prepared cake pans.

Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean and the tops are golden. Let cool completely.

In a large bowl, with an electric mixer, make frosting by combining cream cheese and butter; mix well. Add vanilla; mix well. Gradually add confectioners’ sugar, continuing to mix until well combined.

Place one cake layer on a serving platter and frost top of cake. Place second layer on top of frosted layer. Frost top and sides of entire cake. Serve immediately, or cover and chill until ready to serve.

Did You Know? Carrot cake is considered one of the “fad foods” of the 1970’s; folks just couldn’t get enough of this delicious spice cake covered in a layer of cream cheese. Interestingly enough, carrot cake has been around a lot longer than the 1970’s. Though it cannot be traced back to a specific date or person, it’s said that carrot cake was preceded by the Medieval “carrot pudding.” As the recipe for carrot pudding was passed down, generation after generation, modifications were made. According to the World Carrot Museum, one of the first appearances of the term, “carrot cake” was in a cookbook published in 1912. It wasn’t until sometime in the 1960’s that folks began to frost the cake with cream cheese. Today’s carrot cake recipes are all very different. Some people make their carrot cake without nuts, while some people think nuts are an absolute necessity, but differ on what nuts to use (pecans, walnuts, etc.). Some folks like to add pineapple, raisins, or other dried fruit to their carrot cakes too. While there are many tasty variations, we think you will agree that our recipe is The Best Carrot Cake Ever. (Of course, feel free to make it your own, too!)

If you love the look and taste of layer cakes as much as we do, try our Millionaire’s Cake — your gang will love it!

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