Carrot Cake

Carrot Cake


For the cake:

  • 2 cups sugar

  • 1 cup vegetable oil

  • 4 eggs

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 2 cups grated carrots

For the icing:

  • 1 stick (1/4 pound) regular butter, softened

  • 1 package (8 ounce) cream cheese

  • 1 pound powdered sugar

  • 1 cup pecans, chopped finely

  • 2 teaspoons vanilla


For the cake:

  1. Mix sugar, oil, and eggs.

  2. Sift together flour, salt, baking soda, baking powder, and cinnamon.

  3. Add to first mixture and combine.

  4. Add carrots and mix well.

  5. Pour into a greased and floured pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use (I used a dark 9 x 13 pan, and mine was ready in about 40 minutes). Cool completely.

For the icing,

  1. Add cream butter and cream cheese in a large bowl. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

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