I don’t actually know where this recipe originated from (it might have been moms), but I think I got it from Heather when I moved from Alaska.
I tried it once a few years back and it turned out very dry so I didn’t give it another try until I was down in Freeport last week and helped Heather make one for the autumn party at her church.
It turned out wonderfully, and when I compared recipes the one I had at home had an error in the amount of carrots it called for.
All that to say…I tried it again last weekend and YUMMO!
Now I remember why carrot cake was always my favorite.
Carrot Cake
2 cups flour
2 cups sugar
3 cups grated carrots
1 1/2 cups oil
4 eggs
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
Mix the dry ingredients together. Blend the oil, eggs, and carrots in a bowl and add all at once to the dry mixture. Mix until well blended.
Bake in two 9-inch cake pans for 30-40 minutes at 350. Let cool in pans for a few minutes, then turn out onto cooling racks.
Frosting
8 oz cream cheese
3 1/2 cups powdered sugar
2 tsp vanilla
1/2 cup margarine
1/2 cup coconut (optional)
If you want to totally destroy the deliciousness you can add pecans to the top to garnish. Or even worse, add them to the cake itself. But I wouldn’t recommend it.
Also, if you decide to double the recipe so you can have a three-layer cake you’ll have batter left over to make some cupcakes as well.
A warning: grating 6 cups of carrots will make you think that your arm is going to fall off. It won’t. Don’t give up – the end results are worth it, I promise.
Check out the parties I link to here!
heather said:
YUM. (i want that)
Anonymous said:
Come visit me and I will grate carrots all year! Love you,
Lisa said:
Anonymous comment about grating carrots, has me laughing. I’d haul out the food processor for you, if you’d bake me that cake.
Alida said:
this looks so yummy! I just put it on my Pinterest so I remember to try it!!
Jill said:
I LOVE carrot cake – and this one looks DElicious!!
Thanks for linking to a Round Tuit!
Hope you have a great week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
Grammie Kim said:
Bek, it was a recipe from my OLD Methodist Cookbook given to me as a birthday gift from my maid of honor when I was a very young wife. :) It was her grandmother’s church cookbook.
Not sure if it was Heather or me that discovered this little morsel, but it was SO worth it! I would happily eat a piece of that lovely cake with you, while sitting at your new table. ;o)
Reggie said:
I was blessed by having a piece of that yummy goodness… it was worth every pound it might have packed onto my hips. SOOO GOOOD!!!
Joy @ Joy of Desserts said:
This looks like a great carrot cake. So glad you shared it at Joy of Desserts. I noticed from Grammie Kim’s comment that it’s from a very old cookbook. I’d love for you to also link it tomorrow to Vintage Recipe Thursday on my blog.
Jenny@ Simcoe Street said:
Oh man this looks delicious!
Jenny
http://www.simcoestreet.blogspot.com
Erin O'Riordan said:
I love carrot cake so much, I served it at my wedding!
michele@hellolovelyinc said:
ooooh thank thank you for reminding me how much i adore carrot cake and need to make one!
visiting via HOH.
michele
Amy @ A Little Nosh said:
My husband would run over women and children to get to a carrot cake. LOL
I’d be thrilled if you’d link this recipe up at Tastetastic Thursdays!
Bekah Tiberend said:
Yummmmmmmmmmmmmmmm that looks SOOOOOOO good! :D (Though I’m not sure my computer screen would be as tasty haha) :) I’ll have to make this for my mom. She LOVES carrot cake! Thanks for linking to Rook #17’s linky party, otherwise I wouldn’t have found you! :)
http://mylifeinalense-chelethecello.blogspot.com
Joy @ Joy of Desserts said:
Thank you for also linking this carrot cake to Vintage Recipe Thursday, Rebekah. :-)
Sarah E. said:
That looks amazing! I love carrot cake :)
Stopping by from This Chick Cooks
Marie said:
Sounds yummy! Thanks for linking up with us at Show & Share! Can’t wait to see what you link up this week!
Marie
mylilpinkpocket.blogspot.com
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Sylvia Duarte said:
This is almost identical to my recipe. Only difference is amount of salt. My recipe calls For 1 1/5 t. Of salt.
Best cake ever.