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Carrot Cake – The Best One!

March 17, 2011
carrot cake

Image by distopiandreamgirl via Flickr

I have baked several carrot cakes over my decades of baking and I can say, hands down, this is the best one I’ve run across and it is my go to recipe for carrot cake 99% of the time.  Every once in a while I try another just to prove myself right.  And always I come back to this one.  The mixing is easily done in one large bowl, honest! Plus, this one is dense, moist and packed full of flavor. Enjoy.

Best Carrot Cake *


1/2 cup oil
2 cups sugar
3 eggs
2 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
2 cups shredded carrots
1 1/4 to 2 cups coconut (note: if adding raisins use smaller amount of coconut)
3/4 cup raisins
1 cup walnuts
1 can (18 oz.) crushed pineapple

Pre-heat oven to 350 (or 325 for glass pans).

Mix cake ingredients well.  Bake 50-60 minutes on middle rack. (see, I told you it was easy)


3 oz. package cream cheese
1/4 cup butter
2 tablespoons milk (or cream)
1/4 teaspoon salt
1/2 teaspoon vanilla
powdered sugar

Blend cream cheese and butter; add milk, salt and vanilla. Add enough powdered sugar for spreading consistency. (see, easy as 1-2-3)

*credit goes out to Dorothy Gordon, Minnesota for this recipe. It comes from a wonderful cookbook put out by The Charitable Contributions Committee at The Hadley Companies in 1997. It is a 5X7 inch spiral bound treasure published as a collective enterprise of local artists and employees.  The book itself is called “The Gallery Gourmet” and if you are able to get your hands on one (usually, at a used bookstore now-a-days) you’ll have picked up a treasure chest of culinary delights.

special thanks to distopiandreamgirl via flicker for the nice floral carrot cake picture.

This is what mine looked like last time I made one.
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