Carrot Cake Recipe

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This moist and dense textured carrot cake is loaded with grated carrots and topped with a classic cream cheese frosting. See tips and advice on how to grate carrots for this recipe.
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Ingredients
  • CAKE:
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 1/2 teaspoons cinnamon
  • 2 1/2 teaspoons vanilla
  • 3 cups grated carrots
  • FROSTING:
  • 3 ounces cream cheese
  • 1/4 cup butter or margarine
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
Container: 9
Directions
PREP
1 hr
COOK
45 mins
READY IN
1 hr
CAKE:
  • Grease and flour pans.  Preheat oven to 325°F.
  • Combine oil, sugar, and eggs and beat well.
  • Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well.
  • Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans.
  • Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean.
FROSTING:
  • Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together.
  • Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker.
  • Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using.
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