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Florence's Carrot Cake ~ Flashback Friday

I received this recipe from a neighbor of mine many years ago. And I am sharing this with you again today.  Just recently she called me and could not believe that her Mom, Florence's carrot cake recipe was on our blog post. 

It's fall time, and on this beautiful day, you can hear the tractors and machinery tilling up the land, planting winter wheat.  What better treat than to serve a fresh piece of moist carrot cake loaded with almonds and a fresh cup of coffee?  We don't know how long the weather will last.

Florence's Carrot Cake
  • 3 cups of raw carrots, grated, set aside
  • 2 cups white sugar
  • 1 1/4 cups salad oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 cups white flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • pinch of salt
  • 1 1/2 cups chopped almonds
Follow normal cake making directions.
  1. Mix sugar, oil, and eggs. Add vanilla and the combined dry ingredients and nuts.
  2. Add the carrots to the batter and stir well.
  3. Bake in a well greased 9 x 13 pan at 350 F for 45 minutes.
  • 1/4 cup butter
  • 4 ounces cream cheese
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  1. Soften butter, add cream cheese and blend until smooth. 
  2. Add powdered sugar and spread on cake when cool.  
  3. Sprinkle chopped almonds on top.  
This cake becomes better with age and freezes so well.  This cake will be going along on a road trip to visit family for Thanksgiving weekend.


  1. blanched almonds or almonds with skin on?

    1. I loved to use the almonds with the skin on and I chop them coarsely.

  2. Looks yummy! Thank you for sharing. Can I substitute the salad oil and use applesauce instead?

    1. I have used applesauce in many food products. Google says:
      "When substituting apple sauce for oil in baking, it is a 1:1 ratio. 1/4 cup apple sauce for 1/4 cup oil (except for cookies). Some brands of boxed mix provide alternative directions for oil instead of butter. For a better result, use the oil recipe when substituting apple sauce."

  3. Thank you for sharing a carrot cake recipe that doesn't have nuts, pineapple or wholemeal flour in the mix. I have Crohn's disease so can't eat high fibre or nuts (too rough on the innards). And the recipe can easily be halved too. Sending care and best wishes, Michelle in Wellington, NZ.

  4. What a delicious looking cake - great for the fall harvest of carrots too. I like to grate them a freeze in portions just right for carrot cake - they freeze beautifully. I think any time is a great time for a cup of tea and a piece of cake (I think I'll go make some tea and have a molasses/raisin/oatmeal cookie)

  5. Some 40 years ago, my boss' wife made a carrot cake & sent some to the office. I'd never eaten it before & loved it -- she shared the recipe, which she'd received from their daughter's roommate at college in the Midwest. With the sole exception of walnuts being mixed into the batter instead of almonds sprinkled on top, this is the recipe! It's the only one I've ever used & everybody always loves it. I don't know whether the nameless college roommate was a Mennonite girl (or whoever gave her the recipe was?), but she certainly could cook & I'm grateful to her every time I make this excellent cake.


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