Carrot Cake

“Best carrot cake ever! And I have tried many! This is the famous classic Betty Crocker carrot cake and it needs no changing! 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, or a cupcake pan , just change the oven time. I love it plain, but you can add raisins, chopped fruit, or chopped nuts, or whatever you like.

Topped with this really amazing cream cheese frosting, it is carrot cake heaven! Worth the splurge!    If you haven’t tried it, you should!     Enjoy!”



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 shredded carrots

1 cup coarsely chopped walnuts, optional


8 ounces cream cheese, softened

¼ cup butter, softened

1 tablespoon milk

1 teaspoon vanilla extract

4 cups confectioner’s sugar


1. CAKE: Preheat the oven to 350 degrees.
2. Grease and lightly flour the bottom and sides of a 13 x9x2-inch pan, or two 8 or 9-inch round pans. You can also spray with a baking spray.
3. In your mixer bowl, mix on low speed the sugar, oil, and eggs for 30 seconds until blended.
4. Add the flour, cinnamon, baking soda, vanilla extract, and salt. Beat on low speed for 1 minute.
5. Stir in the carrots, and the walnuts if you are using them. Pour into the pan (s).
6. Bake the 13x9x2-inch pan for 40-45 minutes, the 8-inch round pans for 35-40 minutes, or the 9-inch pans for 30-35 minutes. Cupcakes take about 15-20 minutes, or until a cake tester comes out clean.
7. 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.
8. FROSTING: In mixer bowl on low speed, beat the cream cheese, butter, milk and vanilla extract until smooth.
9. Gradually beat in the confectioner’s sugar on low speed until spreadable. Add a little extra milk if you want it thinner.
10. Frost the cakes. Decorate with chopped walnuts or shredded carrots or sprinkled nutmeg, if desired.
11. Store the cake covered in the refrigerator.

Nutritional Information: Classic Betty Crocker Carrot Cake
Servings Per Recipe: 12
Amount Per Serving: 1 slice
Calories: 687
Calories from Fat: 340

% Daily Value *
Total Fat 38g 58%
Saturated Fat 11g 57%
Cholesterol 66mg 22%
Sodium 284mg 12%
Total Carbohydrates 84g 28%
Dietary Fiber 2g 6%
Protein 5g 8%
Sugars 63g
Vitamin A 88%
Vitamin C 2%
Calcium 2%
Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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