This is the famous classic Betty Crocker carrot cake and to me, it is the best carrot cake recipe, and I have tried many!
For my own personal taste I just increased the vanilla extract from 1 teaspoon to 2 teaspoons only because I really love vanilla.
This cake has a delicious carrot flavor and it is so moist, without added fruit or juices!
It cuts cleanly and serves nicely.
You can make it in a 13x9x2″ pan, two 8 or 9-inch pans, a 12-cup Bundt pan, or a cupcake pan, just adjust the oven time, watch it carefully and always test with a cake tester.
I love this cake plain, but I know I am in the minority! Most people love Carrot Cake with Cream Cheese Frosting!
I have a smaller version of this same recipe on my website. It is exactly the same, but the ingredients are cut in half. I use that size often so it is convenient for me to have it written down. It is called Small Carrot Cake (mini version of the Classic Betty Crocker Carrot Cake).
Topped with this delicious Cream Cheese Frosting, it is beautiful! The pure fresh carrot taste beats any carrot cake you can buy or make from a boxed mix.
Classic Betty Crocker Carrot Cake
This is the famous Classic Betty Crocker Carrot Cake and to me, it is the best carrot cake recipe, and I have tried many! It has a rich carrot taste and it cuts cleanly and serves nicely. Better than any carrot cake you buy or make from a boxed mix!
- 1½ cups sugar
- 1 cup oil
- 3 eggs
- 2 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups carrots shredded
- 1 cup walnuts coarsely chopped, optional
CREAM CHEESE FROSTING
- 8 ounces cream cheese softened
- ¼ cup butter softened
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 4 cups confectioner’s sugar
- FOR THE CAKE: Preheat the oven to 350 degrees.
- Grease and lightly flour the bottom and sides of a 13 x9x2-inch pan, or two 8 or 9-inch round pans. Alternatively, spray the pans with a baking spray or line the pans with parchment paper.
- In your mixer bowl, beat on low speed the sugar, oil, and eggs for 30 seconds until blended.
- Add the flour, cinnamon, baking soda, vanilla extract, and salt. Beat on low speed for 1 minute.
- On low speed, beat in the carrots, and the walnuts if you are using them. Pour the batter into your prepared pan (s).
- Bake the 13x9x2-inch pan for 40-45 minutes, the 8-inch round pans for 35-40 minutes, the Bundt pan for 40-45 minutes, or the 9-inch pans for 30-35 minutes. Cupcakes take about 15-20 minutes. Always test with a cake tester until it comes out comes out clean. Test several times to prevent over-baking.
- Cool the round pans or cupcakes on a wire rack for 10 minutes, then remove from the pans and continue cooling on the wire rack. For the 13x9x2-inch pan, cool it completely on a wire rack for an hour.
- FOR THE CREAM CHEESE FROSTING: In mixer bowl on low speed, beat the cream cheese, butter, milk and vanilla extract until smooth.
- Gradually beat in the confectioner's sugar on low speed until it looks spreadable. Increase the speed to high to get it nice and fluffly. Add a little extra milk if you want it thinner.
- Frost the cakes. Decorate the top and/or sides with chopped walnuts or shredded carrots, orange sprinkles, or nutmeg, if desired.
- Store the cake covered in the refrigerator.
Variations: You can add some raisins to the batter if you’d like, about 1 cup.