I am acquainted with MANY self-proclaimed “Carrot Cake Experts”, so I called in the troops for a little taste-testing on this recipe. I am thrilled to report that by unanimous decision this is, indeed, one of the best carrot cakes ever!

Reviews :

-This is the exact same recipe I’ve been making for at least 40 years. I showed it to a neighbor and she has the same one as well. I guess this carrot cake really gets around. So I KNOW yours is wonderful! It’s my family’s favorite! Big thumbs up!

-The only thing I did differently was omit the walnuts. The cake did not rise much at all and I was not impressed with the flavour. Will not be making again.

-Best carrot cake recipe! I’ve been using this one for years. The only thing I change is the walnuts because my family loves pecans. I follow the rest of the recipe to the letter and am always rewarded with an amazing carrot cake that friends ask me to make.

-This was my first attempt at making carrot cake. There were so many great reviews I thought I’d give it a try. This recipe deserves every 5-star rating it received. Absolutely IS the best carrot cake ever. And the frosting is a taste of heaven. No one will believe that I actually made it myself. Thanks!

Cook time: 45 Min Prep time: 30 Min Serves: 15


2 c sugar

1 1/4 c oil

4 large eggs

2 c flour

2 tsp baking soda

1 Tbsp cinnamon

1 tsp salt

3 c grated carrots

1 c chopped walnuts


12 oz powdered sugar

2 3 oz. cream cheese room temp

1 tsp vanilla extract

2 Tbsp butter

2 Tbsp milk


1. 1.In large bowl, beat sugar and oil. Add eggs and beat well.

2. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.

3. Place batter in greased 9×13 pan; bake for 45 minutes in a 350 oven. (Check once because of oven variances.)

4. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

Last Step: Don’t forget to share!

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