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!

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!