1940s Best Carrot Cake Recipes

BEST CARROT CAKE EVER

Steps:

• 1. 1.In large bowl, beat sugar and oil.
• 2. Add eggs and beat well.
• 3. Fold in carrots and nuts.
• 4. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well.
• 5. Place batter in greased 9x13 pan; bake for 45 minutes in a 350 oven. (Check once because of oven variances.)
• 6. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk
• 7. Spread on cooled carrot cake (add more walnuts if desired)

CHEF JOHN'S CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
• Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
• Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
• Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
• Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.

OLD-FASHIONED CARROT CAKE

Steps:

• CAKE: In a mixing bowl combine eggs, sugar and oil; mix well.
• Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg, and beat into egg mixture.
• Stir in carrots.
• Pour into two greased and floured 9 inch round baking pans.
• Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.
• FROSTING: Cream butter and cream cheese in a mixing bowl.
• Gradually beat in confectioner's sugar and vanilla.
• Add enough milk to achieve desired spreading consistency.
• Stir in walnuts.
• Spread frosting between layers and over tops and sides of cake.
• Garnish with carrots and walnuts if desired.
• Refridgerate left overs.