Mrs. Mary Kay Campbell’s Blue Ribbon Carrot Cake
📜 Collection: John B. Collection | ✍️ Attribution: Mrs. Mary Kay Campbell | 📂 Category: Desserts A blue ribbon-winning carrot cake recipe featuring a moist crumb spiced with cinnamon and nutmeg, topped with rich cream cheese frosting. This classic dessert makes a wonderful sweet treat for any gathering.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 35 mins | None | 12 servings |
🔪 Key Equipment
- Layer pans
- Mixing bowls
- Sifter
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | flour | cups |
| 2 | sugar | cups |
| 1 1/2 | baking soda | teaspoons |
| 2 | cinnamon | teaspoons |
| Dash | nutmeg | null |
| 4 | eggs | null |
| 1 1/3 | oil | cups |
| 3 | carrots | cups, grated raw |
Frosting Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| Two 3-ounce | cream cheese | packages |
| 3/4 stick | butter | or margarine |
| 3/4 box | powdered sugar | null |
| 3/4 cup | nuts | chopped |
| 1 | vanilla | teaspoon |
Instructions
Step 1: Mixing and Baking
- Sift the dry 2 cups flour, 2 cups sugar, 1 1/2 teaspoons baking soda, 2 teaspoons cinnamon, and Dash nutmeg together in a bowl.
- Add 1 1/3 cups oil and 4 eggs one at a time, mixing well.
- Fold in 3 cups grated raw carrots and mix thoroughly.
- Bake at 375 degrees in layer pans for 25 to 35 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool completely, then frost.
Step 2: Preparing the Frosting
- Combine Two 3-ounce cream cheese packages, 3/4 stick butter, 3/4 box powdered sugar, 3/4 cup chopped nuts, and 1 teaspoon vanilla until smooth and spreadable.
💡 Make-Ahead & Storage: Store the frosted cake in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
Original Recipe Scan
