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Classic Betty Crocker Carrot Cake

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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!
3.85 from 20 votes
Prep Time15 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: All Cuisines!
Servings: 12

Ingredients

CAKE

  • 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

Instructions

  • 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.

EXTRA TIP:

Variations:  You can add some raisins to the batter if you'd like, about 1 cup.