Your New Favourite Carrot Cake Recipe from Better Homes & Gardens

I absolutely love a good carrot cake which absolutely has to have a velvety cream cheese frosting. And no pineapple for me, thankyouverymuch. Just carrots and pecans and a few staple items to hold it all together.

For some reason I hadn’t made carrot cake in years. YEARS. In fact, up until two years ago, I think my last memory was of a carrot cake I’d made for my dad’s birthday back in March 1999. It was the Year of Firsts after my mom had passed away the first of November the year before and my brothers and I took my dad out for dinner at the Lobster Hut in Fredericton, NB. The staff at the restaurant were wonderful to let me bring in the dessert and my dad was so surprised when they brought it out after we’d had our meal.

This is the only carrot cake recipe you'll ever need. And NO pineapple, thank you! http://diaryofadomesticdiva.com

That’s the funny thing about foods — the sensory aspect of it that has the power to take us back to a specific event or moment in time, much like a first boyfriend’s cologne or the song that played during your first slow dance.

Though that memory is bittersweet, this carrot cake has become somewhat of a Thanksgiving (and Easter) favourite. Once you make it, I’m convinced you’ll be adding it to your holiday baking must-haves. It is moist, delicious and the frosting is divine. Divine, I tell you! This recipe comes from one of my most-used cookbooks from Better Homes & Gardens. The pages are stained and torn and covered in my handwriting. Those are the BEST kinds of cookbooks.

Scroll all the way down for the printable recipe and then try it out and then comment below to let me know how amazing it was!

Best-Ever Carrot Cake from Better Homes & Gardens
Print Recipe
The spices blended with the carrots create a moist and flavourful cake which, when topped with the cream cheese frosting, guarantee this cake will be a standout every single time.
Servings Prep Time
12 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time
30 minutes
Best-Ever Carrot Cake from Better Homes & Gardens
Print Recipe
The spices blended with the carrots create a moist and flavourful cake which, when topped with the cream cheese frosting, guarantee this cake will be a standout every single time.
Servings Prep Time
12 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time
30 minutes
Ingredients
For the carrot cake
For the cream cheese frosting
Servings: servings
Instructions
For the carrot cake
  1. Allow eggs to stand at room temperature for 30 minutes.
  2. Meanwhile, grease and flour two 9x1 1/2-inch round cake pans; set pans aside.
  3. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired) and baking soda.
  4. In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans.
  5. Bake in a 350°F oven for 30-35 minutes or until wooden toothpick inserted near centres comes out clean.
  6. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. Frost tops and side with frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the refrigerator for up to 3 days (if it lasts that long!)
For the cream cheese frosting
  1. Beat cream cheese, butter and vanilla with electric mixer until light and fluffy.
  2. Gradually add two cups of the powdered (icing) sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency.
  3. This recipe frosts the tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator
Recipe Notes
  1. The carrots need to be finely shredded or they may sink to the bottom of pan during baking.
  2. If using a dark or dull-finish pan, reduce the oven temperature by 25°F and check for doneness three to five minutes before the minimum recommended baking time.
  3. If baking in a convection oven, check for doneness three to five minutes before the minimum recommended baking time.
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About Erica

Erica writes with humour and heart about family, #fit40s and living life in the carpool lane. Part-time banker by day and Netflix-addicted-cake-decorator by night, Erica’s in-between time is spent dreaming up ways to ruin her kids’ lives. Obviously.

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2 Comments

  1. Yay! Can’t wait to make this!

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