Linda’s Famous Carrot Cake

Thanks for sharing!

This is a simple 9×13 carrot cake that is a long time favorite of the family. It is a staple at carry-ins and is perfect for Easter. Of course it has a cream cheese frosting or can be jazzed up with a little maple cream cheese frosting if you’d like!

If moist, delicious, flavorful carrot cake is what you are after, you are in the right place! This great from scratch recipe is easier to make than you might think. 

Bake it up into the perfect cake and be sure to make some cream cheese frosting to go on top. Linda uses her classic cream cheese frosting and sometimes I like to give it a maple twist!

I was thinking about how to tell you about my relationship to Linda.  I thought I would tell you that my aunt Donna has been dating Linda’s brother, Russell, for probably at least 12 years.

Then I realized, I have been out of high school for almost (GULP!) 17 years…. and I have known Russell since middle school (there was a whole pass me the sugar incident that still gives me nightmares… am I right Sarah?!)

So, lets reverse the numbers and say that they have probably been together for closer to 23 years!  That is a long time! Yikes!

So anyway, Linda is practically my aunt Donna’s sister-in-law.  She is famous for making this homemade cake and bringing it to the South Side Improvement Association dinners in Belleville.

When I lived in her area, she was always nice enough to invite me over for dinner and when I was lucky she made it for me as well.

My sister Kristie went to college not too far from her.  We went to her house for dinner the night before she moved in her freshman year.  Linda made her a carrot cake and Kristie requested another for her birthday cake!!

Of course, I think the frosting makes the cake.  So, this is no different.

A good carrot cake needs a good cream cheese frosting.  Linda included a simple and classic version that would be great on any cake.

I also love this cake with my Maple Cream Cheese Frosting.  Yep, it’s as good as it sounds!

Don’t let the thought of making a cake from scratch scare you off.  This is a great one that comes together in a bowl with no fancy methods.  It is quick and painless, I promise.

In fact until recently  I didn’t make many cakes, and when I did it was from a mix.  Of course that has changed over the last few years.  Now I really enjoy getting out a bowl and spoon and go to work making a cake!

And what isn’t made better with a little cream cheese frosting?!

If you’d like to see more recipes from Linda, you may like her crispy and buttery caramel corn or her grandma’s raw apple cake.

Linda’s Famous Carrot Cake

Carlee

This is a simple 9×13 carrot cake that is a long time favorite of the family. It is a staple at carry-ins and is perfect for Easter. Of course it has a cream cheese frosting or can be jazzed up with a little maple cream cheese frosting if you’d like!

5 from 7 ratings

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Calories 543 kcal

Equipment

• PYREX 3QT Glass Baking Dish with Blue Cover 9″ x 13″ (Pyrex)
• Hamilton Beach 12-Cup Stack & Snap Food Processor & Vegetable Chopper

Ingredients

 

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Carrot Cake

• 2 cups granulated sugar
• 2 cups all purpose flour
• 2 teaspoons cinnamon
• 1 teaspoons salt
• 2 teaspoons baking soda
• 1½ cups vegetable oil
• 4 large eggs
• 1 teaspoons vanilla extract
• 1 pound carrots finely grated
• 1 cup chopped walnuts optional

Cream Cheese Frosting

• 8 ounces cream cheese
• 3 Tablespoons butter
• 1 pound powdered sugar
• 1 teaspoon vanilla

Makes: 9inch9 x 13inch rectangle

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Instructions

 

Carrot Cake

• Grease a 9×13 pan and preheat your oven to 350°F
• Mix all dry ingredients and sift well.
  2 cups granulated sugar, 2 cups all purpose flour, 2 teaspoons cinnamon, 1 teaspoons salt, 2 teaspoons baking soda
• Beat eggs, vanilla and oil together, add dry ingredients and mix well.
  1½ cups vegetable oil, 4 large eggs, 1 teaspoons vanilla extract
• Stir in carrots and walnuts if using. Pour batter into prepared 9×13 pan.
  1 pound carrots, 1 cup chopped walnuts
• Bake at 350°F for about 1 hour to an hour and 15 minutes or until browned and springy when touched. Let cool before icing.

Cream Cheese Frosting

• Cream together butter and cream cheese
  8 ounces cream cheese, 3 Tablespoons butter
• Add remaining ingredients and mix well, until smooth and creamy.
  1 pound powdered sugar, 1 teaspoon vanilla
• Frost cooled cake.

Notes

Cakes topped with cream cheese frosting should be kept cold. So chill the cake until about 30 minutes before serving.  Transfer leftovers to an airtight container or cover with plastic wrap and store in the refrigerator. 

Nutrition

Serving: 1ServingCalories: 543kcalCarbohydrates: 93gProtein: 7gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 23gTrans Fat: 1gCholesterol: 89mgSodium: 516mgFiber: 3gSugar: 73g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!