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Carrot Cake

Yields1 Serving

Tested Recipe!

 2 cups sugar
 4 eggs
 1 ⅓ cups oil
 2 cups presifted flour
 2 tsp baking soda
 2 tsp baking powder
 2 tsp cinnamon
 4 cups grated carrots
 ¾ cup broken nuts
 ½ tsp salt - optional
 1 tsp vanilla - optional
Cream Cheese Frosting
 8 oz cream cheese
 ½ cup butter
 1 tsp vanilla
 6 cups powdered sugar, sifted

Preheat oven to 350 degrees. Grease and flour pans, (This will make two round layers OR one 13 x 9 pan OR one lamb/bunny mold and a dozen cupcakes)


Beat sugar and eggs until thickened and pale. Stir in oil.


Sift together dry ingredients and spices. Stir into egg mixture, then fold in nuts and carrots.


Pour batter into pan, bake for 30 minutes for layers, 25 minutes for cupcakes, 40 minutes for a 13×9 pan and 45-50 minutes for a lamb/rabbit mold.


Cool on cake rack and frost with cream cheese frosting.

Cream Cheese Frosting

Cream together cream cheese and butter. Add confectioner’s sugar one cup at a time, beating well after each addition. Add more sugar depending on your desired frosting thickness. Add vanilla and beat well until velvety.