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How to Make 1940's Best Carrot Cake Recipe
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 ½ cups granulated sugar and ½ cup vegetable oil until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 2 cups grated carrots and 1 cup chopped walnuts or pecans.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Frosting:** In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), 3 cups powdered sugar, 1 teaspoon vanilla extract, and 2-4 tablespoons milk until smooth and creamy. Adjust milk for desired consistency.
- Spread frosting evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
202g
Fat
32g
Carbs
22g
