This is truly the best carrot cake. By-the-way, if you have young ones that do not like carrots, tell them it’s spice cake.
This is thought to have originated in England where housewives used sweet products (e.g carrots) to naturally sweeten their confections during World War II. In 1943, the Ministry of Food published a short recipe for this cake.
Try some of our other Cake recipes
Nancy’s Carrot Cake
This is truly the best carrot cake. By-the-way, if you have young ones that do not like carrots, tell them it's spice cake.
Print
Pin
Servings: 24 servings
Calories: 575kcal
Ingredients
- 2 cups sugar
- 1 1/4 cups oil
- 4 large eggs
- 2 cups flour
- 2 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp salt
- 3 cups grated carrots grate fine so the kids don't see them
- 1 cup chopped nuts
Frosting
- 1 1/2 cups powdered sugar
- 6 oz cream cheese (2 3 oz packages)
- 1 tsp vanilla extract
- 2 tbsp butter
- 2 tbsp milk
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, beat sugar and oil. Add eggs and beat well.
- Sift in flour, baking soda, cinnamon and salt. Mix well.
- Fold in grated carrots and nuts if desired.
- Place mixture in greased 9×13 inch pan and bake for 1 hour 10 minutes.
- Check once because ovens may vary.
Frosting
- Beat together powdered sugar, cream cheese, vanilla, butter and milk.
- Spread frosting over completely cooled cake.
Nutrition
Calories: 575kcal | Carbohydrates: 63.7g | Protein: 5.1g | Fat: 34.8g | Cholesterol: 69mg | Sodium: 347mg
