Carrot Cake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 79. Vision transcription from the scanned page; needs review.
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Ingredients
- To match the picture on page 73, frost with Cream Cheese Frosting (see recipe, page 88) and top with walnut halves and strips of orange peel.
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 cups finely shredded carrot
- 1 cup cooking oil
- 4 eggs
Instructions
- In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, oil, and eggs. Beat with an electric mixer till combined.
- Pour into 2 greased and floured 9x1 1/2-inch round baking pans. Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks.
- Pineapple Carrot Cake: Prepare as above, except add one 8 1/4-ounce can undrained crushed pineapple and 1/2 cup coconut with carrot. Bake about 40 minutes.
- Raisin-Nut Carrot Cake: Prepare as above, except stir 1/2 cup raisins or currants and 1/2 cup chopped nuts into batter.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Carrot Cake - The Den 2025-07-23.jpg" by Andy Li; license: CC0 (http://creativecommons.org/publicdomain/zero/1.0/deed.en); source: https://commons.wikimedia.org/wiki/File:Carrot_Cake_-_The_Den_2025-07-23.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.