Recipes - print - Carrot Cake

Carrot Cake - Recipe

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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Carrot Cake Recipe
  • 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.
  • 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.
Prep Time: 1 hour
Cook Time: 45 minutes
Container: 9
-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
-3 ounces cream cheese
-1/4 cup butter or margarine
-2 cups powdered sugar
-2 teaspoons vanilla