Old-Fashioned Carrot Cake with Cream Cheese Frosting
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this cake is never enough—better than all the other carrot cakes I've tried!—Kim Orr, West Grove, Pennsylvania
Ingredients
- 4 large eggs
- 2 cups sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 to 3 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 cups grated carrots
- FROSTING:
- 1/2 cup butter, softened
- 3 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3-3/4 cups confectioners' sugar
- 2 to 3 tablespoons 2% milk
- 1 cup chopped walnuts, optional
- Orange and green food coloring, optional
Reviews
I only made the frosting... Reduced the sugar by one cup, increased the cream cheese by 1 oz, and substituted table cream for the milk. In my opinion those changes made it awesome.
my FAVE
This cake is easy to make but once cooked it was super dry would recommend to use a little more oil to this recipe
I love this cake and make it all the time. Brought it to work once and the whole thing was gone
I didn't change a thing! This carrot cake is perfection!
Best carrot cake I have made. Very moist and delicious! I doubled the amount of frosting and found that to be just about enough.
Needs 1/2-1 cup more grated carrots. Doesn't need pineapple. Yuck! And it needs walnuts in the cake batter.
How can anyone say this was dry. Maybe the size of your grated carrot? Omg so moist. At least mine was. So flavourful. Will definitely be making this again.
This was not the cake I envisioned...I made it without changing a thing. It was dry and was lacking flavor. Will not make again.
BCVigil I actually made cupcakes today. And they were a hit.