• 1-1/3 C sugar
  • 1-1/2 C vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 C flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 C carrots – shredded (approx 4 large carrots)
  • 1 C apples (granny smith) – coarsely chopped (approx 2 large apples)

Optional (which in my opinion, will completely ruin your cake – LOL):

  • 1 C golden raisins
  • 1 C chopped pecans


  1. Preheat oven to 350 degrees
  2. Grease and wax paper line 2 – 9″ round cake pans
  3. In a large bowl, combine sugar, oil, eggs and vanilla – mix well
  4. In a separate bowl, sift together flour, cinnamon, baking soda, baking powder and salt until well combined
  5. Add dry ingredients to wet ingredients and mix well
  6. Stir in carrots & apples – mix well  (this is also where you would add the optional raisins and nuts, if you prefer them in your cake)
  7. Pour evenly into 2 greased and wax paper lined 9″ round cake pans
  8. Bake at 350 degrees for approx 40 minutes until center of cake comes clean with cake tester (or toothpick) and is firm to the touch
  9. Cool in pan on wire rack for 10 minutes
  10. Remove from pan and continue to cool on wire rack until cake is completely cool
  11. Frost with my Cream Cheese Frosting Recipe – click here for recipe:  Cream Cheese Frosting or my Brown Sugar Cream Cheese Frosting – click here for recipe:  Brown Sugar Cream Cheese Frosting


  1. When I was living in Portland, OR, a co-worker and I went to an old bookstore and this recipe fell out of a book onto the floor that I was looking at.  When I picked it up, it was a hand written recipe that was obviously very, very old.  Even though I did not make a purchase that day, I told the guy at the register what happened and asked if I could keep it.  He said that good karma would come my way if I promised to bring him a piece.  A few days later, I made this delicious cake and brought him piece!