The Best Carrot Cake Ever with Cream Cheese Frosting

 

The Best Carrot Cake EVER!   Moist, delicious and full of carrots and walnuts, the cinnamon gives it a warm spicy flavor.  The cream cheese frosting makes it decadent!

To Read More, Click On The Recipe Title.

I've been making this recipe for 30 years and am just now getting around to blogging it.  I was thinking about Thanksgiving and all the delicious cakes we make for our families for our holiday dinners.  This one came to my mind.  I found the recipe years ago in an old cookbook called Grange Cook Book Pennsylvania State.  The cook book is filled with old fashioned recipes that I've tried and loved over many years. This recipe is pretty simple, you want carrot cake, you're getting carrot cake. The recipe has 4 cups of grated carrots in it.  In my pre-food processor days I would grate them by hand  because I loved this cake so much.  I had a lot of scuffed up knuckles back then!  But you don't have to do that now, it's a piece of cake with a food processor.  This cake bakes up nice and tall and is loaded with carrots and walnuts.   The cinnamon gives it a warm spicy flavor we love this time of year.  All this goodness is topped with a cream cheese frosting.  I doubled the frosting recipe, we love our cream cheese frosting in this house.  When you're thinking about what's going to go on your dessert table for the holiday, think...The Best Carrot Cake Ever!  Enjoy!

To Print The Recipe, Click Here.

Carrot Cake with Cream Cheese Frosting
Grange Cook Book Pennsylvania State
Recipe Submitted By Mrs. John Espey

Ingredients:
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 1/4 cups all purpose flour
2 tsp salt
2 tsp baking soda
2 tsp cinnamon
4 cups grated carrots (9 large carrots will give you about 4 cups grated carrots)
1 1/2 cups chopped nuts ( walnuts or pecans are very good)

Directions:
Combine sugar, oil and eggs, beat at medium speed for 2 minutes.  Sift dry ingredients ( flour, salt, baking soda and cinnamon) together.  Add to oil  mixture and beat at low speed for 1 minute.  Stir in grated carrots and nuts.  Spread batter in a greased and floured 9x13 baking pan.  Bake at 300 degrees for 1 hour or until it tests done with a tooth pick.  When cool, frost with cream cheese frosting.

I doubled the recipe for the cream cheese frosting, ingredients listed are for a single batch.
Cream Cheese Frosting
1 Pkg ( 8 ounces) cream cheese, room temperature
1/4 cup butter, room temperature
1 tsp vanilla
1 cup confectioners sugar

Directions:
Let cream cheese and butter warm to room temperature.  Beat them together and add vanilla.  Gradually beat in confectioners sugar.