Carrot Cake with Cream Cheese Frosting

Jane Whittaker

By
@janenov46

This is a very old recipe and was one of my first baking attempts.
What I like about this is the cream cheese frosting is just enough for a 9x13 pan.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
20 or more
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

2 c
sifted all purpose flour
2 tsp
baking soda
2 tsp
baking powder
2 tsp
ground cinnamon
dash
salt
2 c
light bown sugar, packed
1 1/2 c
corm oil
3 c
grated carrot
4 large
eggs
1/2 c
pecans, chopped
1/2 c
raisins
cream cheese frosting:
4 oz
cream cheese, softened to room temp.
1/4 stick
butter, no subsitutes please
2 c
confectioners sugar
1 tsp
vanilla extract
2 to 3 tsp
milk for spreading consistancy

Step-By-Step

1Sift together the flour, soda, powder and salt.
Sprinkle cinnamon on top.
I don't like to run cinnamon or spices thru my sifter.
2Combine sugar and oil, beating well.
3Add carrots, beat in eggs one at a time.
4Add in flour mixture. Beat to combine.
5Stir in pecans and raisins.
6Bake in a pre heated 350° oven for 45 minutes, or until middle springs back when lightly touched.
7While cake cools make the frosting by first whipping the cream cheese and butter together.
8Add the vanilla and the sugar, mix to combine. Add the milk a little at a time, use your judgement for a good spreading consistancy.
9When cake is completely cooled, frost with cream cheese frosting and store leftovers in fridge.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy