Delicious 77 carrot cake recipe
The 77 Carrot Cake Recipe is more than just a dessert — it’s a nostalgic trip back to comforting kitchens and handwritten recipe cards from the 1970s. First shared in 1977, this classic version of carrot cake has stood the test of time thanks to its perfectly moist texture, just the right touch of spice, and that signature rich cream cheese frosting.
Equipment
- 2 Cake pans
Ingredients
- 2 cups 2 all-purpose flour
- 2 cups 2 cups grated carrots
- 1 ½ cups cups granulated sugar
- 1 cup 1 cup vegetable oil
- 4 4 eggs
- 2 tbsp ground cinnamon
- 1 tbsp baking powder
- 1 tbsp baking soda
- ½ tbsp salt
- 1 tbsp vanilla extract
- ½ cup Optional: chopped walnuts or pecans, ½ cup crushed pineapple for extra moisture
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2–2½ cups powdered sugar (adjust to taste)
- 1 tbsp vanilla extract
- Optional: pinch of salt or a dash of lemon juice for brightness
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
- Mix wet ingredients: In a large bowl, whisk together oil, sugar, eggs, and vanilla.
- Add dry ingredients: Stir in flour, cinnamon, baking powder, baking soda, and salt until just combined.
- Fold in carrots (and nuts/pineapple, if using) until evenly distributed.
- Pour the batter into prepared pans and bake for 30–35 minutes (round pans) or 40–45 minutes (9x13), until a toothpick comes out clean.
- Cool completely before frosting.
- Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy. Spread over cooled cake.