We have found this recipe in the
12th edition of the Better Homes and Gardens Cookbook,
to be a keeper!
It is very moist and delicious!
It also doesn't seem super sweet,
which is perfect for when we add the rich cream cheese frosting!
Our family and everyone we have ever made it for agree . . .
it really is the best-ever carrot cake! ;-)
4 beaten eggs
2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon (optional)
1/2 teaspoon baking soda
3 cups finely shredded carrots (Lightly packed. We use our little food processor to chop them finely.)
3/4 cup cooking oil
1 recipe Cream Cheese Frosting (posted below)
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9 X 1 1/2 inch round cake pans; set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (If desired. We also add a little nutmeg and cloves, as we like it to taste almost like a spice cake ;-)
2. In a medium bowl combine eggs, carrots and oil. (Sometimes if we have it on hand, we add a 1/2 cup or so of applesauce to make it even more moist.) Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans.
3. Bake in a 350 degrees oven for 30 -35 minutes until a wooden toothpick inserted near center comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks.
4. Frost tops and sides with Cream Cheese Frosting. Store cake in the refrigerator for up to 3 days. (Ha! . . . 3 days! That's funny! Ours doesn't last a day! ;-)
Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons of vanilla
5 3/4 to 6 1/4 cups sifted powdered sugar (Don't worry, we don't sift ours either! ;-)
Beat cream cheese, butter and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency.
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