Best Carrot Cake, from my daughter's kitchen!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
The Best Carrot Cake, moist until gone! Delicious!
The Best Carrot Cake.
My daughter is the cake maker/baker. She has made many cakes, many with special requests and special orders. To offer you a peek, check out the following.....

This cake to put away safely (in the freezer) for the first-anniversary celebration. 

This cake to welcome a new baby.

This cake to honor the request for a themed birthday party. 

She knows cake and has a great imagination to bake what is needed and wanted by those friends requesting a cake. So obviously when she says this is her go-to carrot cake, my ears are at attention because I love carrot cake!

I did not make this cake, but I did get to eat this cake and it deserves a spot here on the blog because it will be baked in my kitchen, as soon as I have one again! This is one of those cakes that takes nothing more than a wooden spoon to get it in the oven. 

Best Carrot Cake.
Made for Valentine's Day, using heart-shaped layer pans.

Best Carrot Cake (recipe # 9280)
adapted from: Recipezaar
makes either a 9X13 sheet cake or a 2-layer cake

2 c four
1 t baking soda
1 t cinnamon

3 eggs
1 3/4 c sugar
1 c oil
1 t vanilla 

2 c grated carrots
1 c walnut pieces
1 c chopped (crushed pineapple, drained) pineapple

Combine flour, soda, cinnamon, set aside. 
In a large bowl, combine eggs, sugar, vanilla, and oil. Beat well. Stir in flour mixture, a little at a time until well blended. 
Stir in carrots, pineapple, and walnuts, mixing evenly.
Pour into prepared 9X13 pan or 2 layer pans.
Bake at 350 30-35 minutes for layers or 45 - 50 minutes for the 9X13 or until cakes tests done in your oven. 
Let cool 10 minutes, turn out onto a wire rack to cool completely. 

Best Cream Cheese Frosting
adapted from: countless versions!

1 - 8 oz package of cream cheese, softened to room temperature
1/2 c butter softened to room temperature
2 t vanilla
4 c powdered sugar (you may not need all the sugar, start with 3 cups)
additional walnuts if desired

Cream together cheese and butter, add vanilla along with 3 c powdered sugar beat well for 5-10 minutes until very glossy and creamy. Add additional sugar if the mixture seems too thin. Spread between and on top of the cake. Top or decorate with additional walnuts if desired. 
Important: you will have more frosting than you need, spread it between graham crackers! 

This cake stays fresh until gone, it is delicious to the last bite!


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From my daughter's kitchen.


  1. Those cakes are amazing! Talented woman. And carrot cake is one of my husband's all-time favorites. I'm bookmarking this one.

  2. Those cakes are beautiful, she's very talented!

  3. I love carrot cake! I have always decorated our kids' birthday cakes, but never learned how to do it professionally like your daughter! Those cakes are beautiful!

  4. I love carrot cake! I have always decorated our kids' birthday cakes, but never learned how to do it professionally like your daughter! Those cakes are beautiful!

  5. Beautiful cakes! I like baking and decorating cakes also, so I can really appreciate your daughter's skill and talent. Thanks for sharing, Rocquie

  6. That sounds like a delicious cake, quite large. I'd love a recipe that was for only 2 people!

    best... mae at

  7. Your daughter makes some beautiful cakes that is for sure! Love the recipe, it sounds so wholesome and delicious, and how lovely to make it in heart shaped cake pans. Thank you for sharing with us at the Hearth and Soul Hop, Melynda.


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