Monday, July 12, 2010

The Best Carrot Cake Recipe of All Time

2 1/2 c. flour
1 c. white sugar
1 c. brown sugar
1 t. baking soda
1 t. salt
2 t. cinnamon
2 c. grated carrots
1 c. chopped walnuts
1 c. vegetable oil
1 t. vanilla
1 small can crushed pineapple, juice and all
3 eggs

Place dry ingredients in large bowl, mix with wire wisk.  Add other ingredients and mix well.

Bake in greased and floured 9x13 pan at 325 degrees for 1 hour.

Cream Cheese Frosting
1 cube softened butter
1 8 oz. block cream cheese, softened
2 t. vanilla
1 box powdered sugar
Cream butter, cream cheese and vanilla.  Add powdered sugar and mix until combined and smooth.  Spread over cooled cake.

From whence it came:  This recipe was published in a church bulletin by a great gal named Debbie Askar.  I haven't seen Debbie for many years, but I feel so blessed to know her and her fabulous family.  She is a great person, and so sweet to share this amazing recipe with all of us!

Why it's blogable:  Because it's the best carrot cake I have ever eaten! I am a fan of carrot cake, and by far, this one takes the number one slot.  It has a dense consistency and it's so moist.  And as if that wasn't enough, you top it with this cream cheese frosting recipe and your taste buds will scream with delight.  When my daughter was married almost a year ago I made four different flavors of cake, and this was one of them.  And it was a hit!  Try it if you're in the mood to hit a dessert home run!

Click here to get the printable:

Hope you enjoy stirring it up!


  1. Can anyone tell me what the heck a "cube" of butter is?

  2. Hello,will you specify how in cups or grams is a box of powder sugar?
    Looking forward to try it :)
    Thanks in advance

    1. A box of powdered sugar is one pound, about 454 grams. Volume is approximately 3 3/4 cups to 4 cups unsifted powdered sugar.

  3. The printable is missing the eggs. But I can't wait to try it!