Mama Dip’s Carrot Cake

A moist 3-layer cake with toasted walnuts and tons of rich cream cheese frosting. Carrot Cake doesn’t get any better than this. It rivals this carrot cake for the best carrot cake I’ve ever had.

This recipe is from Mildred Council, aka Mama Dip, who owns the beloved restaurant Mama Dip’s in Chapel Hill, NC.

If you want to experience more of Mama Dips’s good ole country cooking, you can get the Mama Dip’s Kitchen cookbook. It’s full of simple, delicious recipes that taste like grandma’s cooking.

But back to this carrot cake. Vegetable oil in the batter keeps the cake layers wonderfully moist and a full 2 cups of sugar gives the cake lots of sweetness.

Because I love tons of frosting on my carrot cake, I decided to make a little extra but I put instructions in the recipe notes for making a larger amount.

It’s practically all frosting isn’t it?

I like to have plenty of frosting when I do a layer cake because I’m always worried I’m going to run out and not have enough to cover the sides completely.

If you like to have Carrot Cake for your Easter celebration, Mama Dip’s Carrot Cake is about as delicious as it gets! You guests will rave about it!

Best Way To Grate Carrots

For carrot cake, I grate carrots on the regular-sized holes or large holes on a box grater. I find the small holes almost pulverize the carrots. You can also use your food processor to grate the carrots.

Storage

Cover well with plastic wrap and store in the refrigerator for up to 5 days. Or freeze for up to 3 months.

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Another great carrot cake to try is this Carrot Layer Cake. I also love this Pineapple Carrot Cake for someting a little different. And if you want to eat carrot cake for breakfast, try these Carrot Cake Pancakes or Carrot Cake Coffee Cake. For an after school treat, these Carrot Cake Cookies can’t be beat!

Adapted slightly from this recipe.

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