Julie’s Carrot Cake Recipe: How to make the best Carrot cake.

This carrot cake recipe comes from my late coworker Julee, who will stay in my heart forever. Thank you, Julie!

Some twenty years ago, Julee brought this carrot cake to work, and it was the first time I had ever tried carrot cake. I’ve never had a better one since. It’s incredibly moist, and the icing is amazing. Julee wrote in her notes, “Try not to eat it all when you make the frosting.”

The cake’s texture is perfect, with just the right balance of spices and sweetness. The secret to its moistness lies in the fresh grated carrots and a touch of crushed pineapple. The cream cheese frosting, rich and tangy, complements the cake beautifully. Whenever I make this cake, it brings back fond memories of our office back in Rochester, NY. So, here is Julie’s Carrot Cake recipe.

How to make the best Carrot cake

Ingredients

Cake:

• 2 cups flour
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 4 beaten eggs
• 1 1/2 cups vegetable oil
• 3 cups grated carrots
• 1/2 cup nuts (optional)
• Raisins (optional)

Frosting:

• 1 stick butter (room temperature)
• 1 8 oz. cream cheese (room temperature)
• 1 box confectioner’s sugar (also called 10x)
• 1 teaspoon vanilla

Instructions

For the Cake:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the flour, cinnamon, baking soda, salt, and sugar.
3. Add the beaten eggs and vegetable oil to the dry ingredients. Mix well until fully combined.
4. Fold in the grated carrots. If desired, add nuts and raisins at this stage.
5. Pour the batter into a greased 9×13 inch baking pan.
6. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before frosting.

For the Frosting:

1. In a medium bowl, beat the butter and cream cheese together until smooth.
2. Gradually add the confectioner’s sugar, mixing until fully incorporated and smooth.
3. Stir in the vanilla extract.

How to server carrot cake

• Once the cake has cooled, spread the frosting evenly over the top.
• Serve each slice with a sprinkle of freshly grated carrots for added texture and color.
• Enjoy with a cup of coffee or tea.

Storage Instructions

• Store any leftover cake in an airtight container in the refrigerator.
• The cake will stay fresh for up to 5 days.
• You can also freeze the cake (without frosting) for up to 3 months. Thaw in the refrigerator before frosting and serving.

This carrot cake, with its moist texture and delicious cream cheese frosting, is perfect for any occasion.