Carrot cake


  • 4 eggs (let sit at room temperature for half-an-hour)
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 cups finely shredded carrots, lightly packed (make sure carrot is finely grated or it will sink to the bottom during baking)
  • 3/4 cup cooking oil
  1. Preheat oven to 350 degrees, and grease and flour a 13x9x2 pan.
  2. Combine the dry ingredients in a large bowl.
  3. In a medium bowl, combine beaten eggs, carrots, and oil, then add to the bowl of dry ingredients.
  4. Pour into a pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool, keep in the pan.
  6. While the cake is cooling, prepare the frosting.
Cream Cheese Frosting


  • 1 8 oz. package of cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 1.5 cups powdered sugar


  1. Combine the cream cheese, butter, and vanilla with an electric mixer.
  2. Gradually add the powdered sugar.
  3. When the cake is cool, frost (don’t do this too soon while the cake is still warm or the frosting will melt).
  4. Top with chopped pecans.
  5. Store in the refrigerator for up to 3 days.

Printed from
Copyright © 2010