1940's Best Carrot Cake

Name: 1940's Best Carrot Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 cake, 15 serving(s)
Ingredients: 2 cups white sugar; 1 1/4 cups vegetable oil; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 tablespoon cinnamon; 1 teaspoon salt; 3 cups carrots, grated; 1 cup walnuts, chopped (pecans can be substituted); 12 ounces confectioners' sugar; 6 ounces cream cheese, at room temperature; 1 teaspoon vanilla extract; 2 tablespoons butter; 2 tablespoons milk

⏱ 75 mins 🍽 1 cake, 15 serving(s) 🏷 Dessert

This cherished family recipe, originating from the 1940s, is still considered the best carrot cake. It combines grated carrots and chopped walnuts in a spiced batter, topped with a classic cream cheese frosting. Despite its age, many find it unbeatable for its flavour and simplicity, producing a wonderfully moist and delicious cake.

Ingredients

2 cups white sugar
1 1/4 cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 cups carrots, grated
1 cup walnuts, chopped (pecans can be substituted)
12 ounces confectioners' sugar
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons milk

Method

Heat the oven to 350 degrees.
Combine the white sugar and vegetable oil in a large bowl, beating them together. Introduce the eggs and beat the mixture thoroughly.
Sift the all-purpose flour, baking soda, cinnamon, and salt directly into the egg mixture. Mix everything well before gently folding in the grated carrots and chopped nuts.
Transfer the batter into a greased 9x13 pan. Bake the cake for 45 minutes.
For the frosting, beat the confectioners' sugar, cream cheese, vanilla extract, butter, and milk together until smooth. Spread this frosting over the carrot cake once it has cooled completely.

Nutrition (per serving)

Sodium411700 mg

Recipe details

CategoryDessert

AuthorRaquel Grinnell