North Idaho Carrot Cake Recipe

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North Idaho Carrot Cake

Mrs. Michael J. Lively


This recipe came to me through a cookbook my Sweet Husband bought me 30+ yrs ago after a super fun weekend, before we married =) The cookbook was put out in the early '80's by local contractor's wives. i hope you all enjoy it as much as we have over the years.

pinch tips: How to Grease a Pan


12-24 depending how small you cut your pieces. It's Super Rich!




2 c
2 1/2 c
flour, sifted
2 tsp
baking soda
2 tsp
baking powder
1 Tbsp
1/2 tsp
1/2 tsp
2 tsp
1 1/2 c
olive oil for healthier you may substitute applesauce, pumpkin or pureed thickened peaches
3 c
grated raw carrots


1 lb
powdered sugar
8 oz
cream cheese, softened
1 c
butter, softened
1 Tbsp
vanilla, pure

Directions Step-By-Step

Preheat oven to 350 grease and flour or parchment paper a 9x13 cake pan.

Mix together dry ingredients [first 8].

Mix in oil, eggs, and grated carrots. i use dough hooks for this recipe.

This recipe is pretty labor intense if you don't have a food processor w/the grate attachment [i borrow Dear Daughter-in-Laws =) it's way worth the borrow!]

Bake 45 minutes
Cream butter, add cream cheese, add powdered sugar about a 1/4 @ a time, last put in vanilla. This takes at least 15 minutes.
i recently made this and decided to for go the oil, but i didn't have any applesauce or pumpkin on hand and i did't want to put on a face and run the the Little Town Market so i found some peaches in light sauce, drained them and pureed them. However they made the batter too runny so next time i will thicken them w/gelatin first. i also added 1 cup of raisins and they all sank to the bottom along w/much of the carrots. Dear Hubby still loved it =~)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy