Heavenly Carrot Cake

10 Aug

Intriguing: Has anyone ever seen this page? Would love to see the photo for Heavenly Carrot Cake in Seventeen Magazine, 1983

UPDATE: TA-DA! It was from May 1982

Here is a plea and response from Recipe Link:
“I am hoping to get a photo from the magazine, but it was all peach-colored with a blue ribbon around the cake (covering the gap between the two layers) and then little white dots on the top and on the edges of the ribbon….”

And someone’s response:

“I know exactly the recipe you are looking for since it is my all-time favorite carrot cake recipe and I’ve been making it for years. I even emailed Seventeen magazine last month to ask if they had the spread with photo somewhere… I haven’t heard back from them, but I do have the recipe.”

Seventeen Magazine

3 cups flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 cups sugar
1 1/2 cups butter, melted (yep, 3 sticks)
2 cups grated carrots
1 (8 oz) can crushed pineapple & juice
1 1/2 cups chopped nuts
2 tsp vanilla
3 eggs

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.

Combine flour, baking soda, cinnamon, salt and set aside.

Beat sugar and butter together. Add flour mixture little by little. Add carrots, pineapple and juice, nuts and vanilla and mix well. Add eggs one by one beating between each addition. Pour into prepared cake pans.

Bake 45 minutes. Let cool for 10 minutes and remove from pans to a rack to cool completely.

(I double the filling recipe, this is a single portion, but I find it needed more)

Mix together and set aside:
3 oz cream cheese, softened
2 tbsp sugar
1 cup chopped nuts


Mix together and set aside:
8 oz cream cheese, softened
14 oz powdered sugar

When cake layers are cool, place one on a serving dish. Put all the filling on the top, spread out evenly. Add second layer and cover with frosting. If you are decorating, then:

Separate 1/2 cup of frosting. To remaining frosting, add 4 drops yellow food coloring and 4 drops red. Frost cake (over a blue ribbon if desired*) and decorate with the white frosting.

Makes 1 (2-layer) cake


2 Responses to “Heavenly Carrot Cake”

  1. Laurie Ann Laqualia September 19, 2016 at 12:32 am #

    Thank you! This is an awesome recipe. I can hardly wait to bake this again!

  2. Wanda September 10, 2017 at 2:11 am #

    Awesomeness! ! I’ve been thinking about this cake for years!. I made it once in 1982 & then someone thew out my magazine. I’m just excited to have found it, & can’t wait to make it again.

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