This Classic Carrot Cake recipe is perfectly moist and delicious. The cream cheese frosting is to die for! Always a go to dessert for Easter.
This Classic Carrot Cake recipe comes directly from our Mom’s cookbook. This recipe is super old but it is my favorite, hands-down. Why mess with a recipe that is already perfect, right? The cream cheese frosting is our go-to recipe every time. It hasn’t changed and it never will. Again, perfect just as it is. If you REALLY love cream cheese frosting, double the recipe and slather it on as thick as you would like. I usually double the recipe just so I can have extra frosting to put on graham crackers for a snack. Anyway, if you are a carrot cake lover, or even if you aren’t– you have got to try this recipe. It is perfect– super moist and delicious when served warm or chilled (my husband thinks it tastes best the next day after being chilled.. I like it still warm, you decide how you like it best)!