Yummy Carrot Cake Recipe

Carrot Cake Recipe Flour Sifter Moist Carrot Cake Recipes

Yummy Carrot Cake Recipe

Every Easter momma would always make the most delicious and moist carrot cake, with a beautiful layer of cream cheese frosting topped with crushed nuts. I haven't been able to find the recipe the last several years but during COVID-19 quarantine I was able to pull it out of the archives. Be sure to serve with a glass of cold milk. Enjoy!



2 Cups Plain Flour

2 Tsp. Baking Powder

1.5 Tsp. Baking Soda

1 Tsp. Salt

2 Tsp. Cinnamon

4 Eggs

2 Cups Sugar

1.5 Cups Vegetable Oil

2 Cups Raw Grated Carrots

1 Can Crushed Pineapple (8.5oz)

1/2 Cup Chopped, Drained Pecans or Walnuts


1/2 Cup Chopped Dry Pecans or Walnuts

Cream Cheese Frosting (click here for homemade recipe)



  1. Preheat oven to 350. Sift together first 5 ingredients with your Bromwell sifter.
  2. In separate bowl, beat eggs with whisk, add sugar - beat until dissolved.
  3. Add remaining ingredients. Mix well. 
  4. Pour into 3 greased 9in pans. Bake 35-40 minutes, or until done.
  5. Cool on your Nostalgic Cooling Racks
  6. Frost with cream cheese frosting and top with dry, chopped nuts.

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