This is the best carrot cake recipe you have ever tasted, I promise. It’s moist and dense with cream cheese frosting. I have great childhood memories of my mother’s carrot cake with the rich cream cheese frosting dripping down the sides of the cake. If I go out to dinner and they have carrot cake I am so tempted to try a slice. I know it might not be moist and then I will feel like I wasted my money.
It’s not the restaurant’s fault that they don’t make carrot cake like my mom’s. It usually ends up being really dry or the frosting doesn’t cut it with my taste buds. But, there is a really nice bakery in Salt Lake City, Utah called Schmidt’s Bakery. They make an awesome moist carrot cake. Well, today I have the best choice for carrot cake even if you happen to live close to that bakery.
This is a perfect cake for Sunday dinner, a family reunion or a neighborhood party! I must tell you something I learned from my mother, freeze your cakes one to seven days before you need them and they will be so moist. You can make it ahead of time and pull it out of the freezer the morning of the party. Next, you place the cake on the cake platter like you would if you made a Bundt cake.
Then you cover the cake with plastic wrap and let the cake defrost a few hours before frosting, then it’s ready to serve. I used to do this with my daughters’ birthday cakes because I did not want to be busy on their birthdays. I liked being able to pull the cake out the freezer the morning of their special day. I have a printable recipe below for both the carrot cake and the cream cheese frosting.
The Best Carrot Cake
- 2 cups flour
- 2 cups sugar
- 2 tsp. soda
- 2 tsp. cinnamon
- 1 tsp. salt
- 1 cup oil
- 4 eggs
- 3 cups shredded/grated carrots
- 1 tsp. vanilla
- Preheat the oven to 350 degrees. Combine the flour, sugar, soda, seasonings, and oil. Add the rest of the ingredients and thoroughly mix together. Grease a bundt cake pan or two 9-inch cake pans. You can also make 24 cupcakes.
Baking times: Bundt cake: bake 45 minutes or until toothpick comes out clean
Two-9-inch cake pans: 30 minutes or until toothpick comes out clean
Cupcakes: bake approximately 20-30 minutes or until toothpick comes out clean
Cream Cheese Frosting
- 1/2 cup butter softened
- 1- eight-ounce cream cheese softened
- 3 to 3-1/2 cups powdered sugar
- 1-2 teaspoons vanilla
- Cream the butter with the cream cheese and slowly add the powdered sugar to the thickness you desire. Add the vanilla until blended.
This is the best carrot cake recipe you will ever make, it’s so moist and every bite is fabulous!
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