Best 5 1940s Best Carrot Cake Recipes

In this article, we explore the culinary journey back to the 1940s to uncover the secrets of the best carrot cake recipe. Discover the nostalgic flavors and simple techniques that made this dessert a beloved classic. We delve into the historical context and cultural significance of carrot cake during this era, highlighting its role in wartime rationing and its gradual rise to popularity as a symbol of comfort and celebration. Get ready to embark on a taste-bud tantalizing adventure as we reveal the secrets of creating the ultimate 1940s carrot cake that will transport you back in time.

Let's cook with our recipes!

1940'S BEST CARROT CAKE RECIPE

1940's Best Carrot Cake Recipe image

From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing.

Provided by Raquel Grinnell

Categories Dessert

Time 1h15m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 14

Ingredients

2 cups white sugar
1 1/4 cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 cups carrots, grated
1 cup walnuts, chopped (pecans can be substituted)
12 ounces confectioners' sugar
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons milk

Steps:

Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

Nutrition Facts : Calories 549.1, Fat 30.2, SaturatedFat 6.5, Cholesterol 66.5, Sodium 411.7, Carbohydrate 66.6, Fiber 2, Sugar 50.7, Protein 5.6

GRANDMA ADELINE'S 1940'S WAR CAKE

Grandma Adeline's 1940's War Cake image

This was the recipe my grandmother made at Christmas during WWII when supplies were rationed and not available for regular types of fruitcakes. It has been passed down and still made each year. This year, it seems especially appropriate.

Provided by Food Network

Number Of Ingredients 12

Ingredients

1 cup white raisins
2 cups water
1/2 cup lard
1 3/4 cups white flour
1 tsp baking soda
1 tsp nutmeg
1 cup white sugar
1 tsp cinnamon
1 tsp cloves
Dash baking powder
1/2 tsp salt
1 egg

Steps:

Boil raisins in water for 10 minutes. Add lard. Let melt. Sift dry ingredients together and add to raisins/lard in pan. Add egg. Pour into greased loaf pans. Bake for 45 min to 1 hour at 350 degrees.

GRANDMA'S CARROT CAKE

Grandma's Carrot Cake image

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

Provided by heybejay

Categories Desserts Cakes Carrot Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple, drained
2 cups carrots, grated
1 cup flaked coconut
½ cup butter
1 cup white sugar
½ cup buttermilk
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.

Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g

CARROT CAKE

Carrot Cake image

Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.

Provided by Marc Boyer

Categories Desserts Cakes Holiday Cake Recipes

Time 2h

Yield 15

Number Of Ingredients 17

Ingredients

2 cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
¾ cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 cup chopped walnuts
½ cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 70.4 mg, Fat 30.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 540.4 mg, Sugar 67 g

BEST CARROT CAKE EVER

BEST CARROT CAKE EVER image

I am acquainted with MANY self-proclaimed "Carrot Cake Experts", so I called in the troops for a little taste-testing on this recipe. I am thrilled to report that by unanimous decision this is, indeed, one of the best carrot cakes ever!

Provided by JANE LOUISE @lovinspoonful

Categories Cakes

Number Of Ingredients 15

Ingredients

2 cup(s) sugar
1 1/4 cup(s) oil
4 - large eggs
2 cup(s) flour
2 teaspoon(s) baking soda
1 tablespoon(s) cinnamon
1 teaspoon(s) salt
3 cup(s) grated carrots
1 cup(s) chopped walnuts
FROSTING
12 ounce(s) powdered sugar
2 - 3 oz. cream cheese room temp
1 teaspoon(s) vanilla extract
2 tablespoon(s) butter
2 tablespoon(s) milk

Steps:

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

Tips:

Use fresh carrots: Fresh carrots provide the best flavor and texture for carrot cake. Look for carrots that are firm and brightly colored.
Grate the carrots finely: Finely grated carrots will distribute evenly throughout the cake batter and provide a more consistent texture.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Use a bundt pan: A bundt pan will give the carrot cake a classic shape and allow for even baking.
Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Decorate the cake with your favorite toppings: Some popular choices include cream cheese frosting, walnuts, and chopped carrots.

Conclusion:

This carrot cake recipe from the 1940s is a classic for a reason. It's moist, flavorful, and easy to make. With a few simple tips, you can make a carrot cake that will impress your friends and family.