Best Carrot Cake Ever!
Carrot cake just like my mom used to make:
I forgot how much I love carrot cake until this past Christmas season. A good friend came over to celebrate my birthday with us and she made some mini carrot cakes. At first I was a little nervous to try it because I immediately thought of how magical my mom’s carrot cake was but she is one of the best bakers I know so I quickly got over it and dove in.
My friend’s cake was so awesome and it brought back memories of past birthday cakes my mom made for me. It was very similar to my mom’s carrot cake and I realized that I hadn’t eaten carrot cake since my mom passed away 8 years ago. It warmed my heart to remember so many wonderful childhood memories. That night I quietly vowed to myself to dig out my mom’s old Bundt pan and recipe and make one myself.
I found my mother’s handwritten recipe card labeled “BEST CARROT CAKE EVER”. She got the recipe from my Aunt Betty, a good friend of my grandmas. Well I just made this cake this past weekend for my Husband’s birthday and it was so yummy, my mom would be proud. I got to make it with another friend’s daughter and it was surreal having a young girl standing on one of my kitchen chairs adding ingredients to my mixer on the kitchen counter. I didn’t have walnuts so I used pecans, which worked out just fine. It is so moist and you really can’t beat a cream cheese icing. My husband thinks doubling up on the icing would be a good idea for next time but a single batch fully covers a whole Bundt cake, he just loves icing.
It is amazing how certain foods will fill your heart more than your tummy. I felt I needed to share this recipe so others can create wonderful baking moments to share with their loved ones. It is honestly the best, moist, cream cheese-a-rific carrot cake around. Enjoy!!
A slice of the Best Carrot Cake Ever
Best Carrot Cake Ever Recipe:
Cake Recipe:
Ingredients:
-2 cups Brown Sugar
-4 Eggs
-2 cups Flour
-2 TSP Baking Powder
-1 TSP Salt
-1 ½ cup Oil
-3 cups Grated Carrot
-2 TSP Baking Soda
-2 TSP Cinnamon
-Optional (½cups Chopped Walnuts)
Directions:
- Preheat oven to 350°
- Combine oil and sugar.
- Beat in eggs one at a time.
- Beat in raw carrot
- Fold in dry ingredients.
- Pour into Bundt Pan and Bake at 350° for 35-40 mins.
Icing Recipe:
(My mom wrote that it is enough for two cakes but it is the perfect amount for a Bundt Cake)
Ingredients:
-8oz Cream Cheese
-2 cups Icing Sugar
-4 TBSP Soft Butter
-2 TSP Vanilla
Directions:
- Combine all the ingredients in a bowl and beat until well mixed.
- Ice the cake once it has fully cooled.
- Lick the bowl. Not really necessary but in my opinion very important to relive the best part of baking from your childhood.