Best Carrot Cake (Mom's Recipe)
This is the best carrot cake recipe I have ever tasted, and it is my mom's recipe that my family has enjoyed for many years.
Ingredients
For the cake
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups sugar
- 4 eggs
- 1 1/2 cups oil
- 1/2 teaspoon pure vanilla extract
- 3 cups grated carrots
For the cream cheese frosting
- 1 package cream cheese, softened (8 ounce package)
- 1 stick butter, softened
- 1 pound confectioners' sugar (powdered sugar)
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts
Instructions
For the cake
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Preheat oven to 350 degrees.
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In a large mixing bowl, mix together all dry ingredients - flour, baking soda, salt, cinnamon and sugar; set aside.
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In the bowl of your stand mixer (or other large bowl if you are using a hand mixer), beat together the eggs, oil, and vanilla.
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With the mixer on low, slowly incorporate dry ingredients and shredded carrots, mixing until just combined.
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Pour into 2 greased 9-inch cake pans. Bake until toothpick comes out clean, about 35 minutes.
For the cream cheese frosting
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Combine the cream cheese, butter, powdered sugar and vanilla, and beat with a mixer until smooth. Start out at a low speed, and gently ramp up until it looks like frosting (about a minute).
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Add walnuts in last, and beat a few seconds to incorporate.
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Frost the cake only after it has cooled completely.
Recipe Notes
If you are allergic to walnuts, pecans make a great substitute.