Fran Miller Recipe

Peggy's Homemade Carrot Cake w/ Cream Cheese Icing

By Fran Miller TchrLdy71

Recipe Rating:
 2 Ratings
12 or more, depending on serving size
Prep Time:
Cook Time:
Cooking Method:

Fran's Story

Who knew homemade carrot cake with whipped cream cheese icing could be so easy?

This is another old-timey dessert from Aunt Peggy. Actually, she's my cousins' aunt on the other side, but call her what you will, she's a fantastic dessert maker. (Also check out her Cherry Delight in my JAP recipes!) =^..^=


3 c
grated carrots
2 c
3 tsp
2 tsp
1 tsp
baking powder
2 c
1 1/2 c
vegetable oil
1 c
chopped walnuts or pecans, optional
1/2 c
flaked coconut, optional
1 1/2 stick
butter or margarine, softened
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6 oz
(3/4 block) cream cheese, softened
1 tsp
3-3 1/2 c
powdered sugar
walnuts or pecans for decorating, optional

Directions Step-By-Step

Preheat oven to 350 degrees F.

Spray 13 x 9" pan with cooking spray and set aside. (I used a bundt pan in the photos & any other type of cake pan will work, too. Just adjust the baking times!)

NOTE: If you're using a bundt pan, spray it EXTRA-well. Don't ask me how I know this...
Grate the carrots or, even better, have someone else grate the carrots while you measure, assemble, and mix. It's good to delegate when you can! Set the carrots aside when finished.
In a medium mixing bowl, add the flour, cinnamon, salt, and baking powder. Using the mixer on LOW speed, mix together quickly. Or just stir it with a big fork, if you're afraid of a mess. Set aside.
In a large mixing bowl, beat the eggs with the mixer. Add the sugar & oil. Beat well. Then add the flour mixture, a little at a time until everything is well incorporated. Stir in the grated carrots with a large spoon.
If you like nuts, stir in the chopped walnuts or pecans with the spoon, too. Same with the coconut, if you choose.
Spread into the prepared pan
Bake at 350 degrees F for 40-50 minutes for the 13 x 9" pan size, or until a cake tester comes out clean. (Do NOT overbake, so check early!)

Remove from oven & cool completely before frosting. If you're not serving from the cake pan, only cool for 10 minutes before turning out the cake onto cooling racks.
FOR THE WHIPPED CREAM CHEESE ICING: Cream the butter well with the mixer. Add the cream cheese & vanilla, then beat until blended. Gradually add the confectioners sugar and continue beating until the mixture is smooth & of the desired consistency. If the icing is too soft to spread, chill for awhile in the refrigerator.
Frost the cake with the whipped cream cheese icing. (Or do you ice the cake with the frosting?)
Decorate with walnuts or pecans, if desired.
Refrigerate to set before serving. Then refrigerate any leftovers or any slices you're hiding for later to eat when the kids go to bed. (Your secret is safe with me!) =^..^=

About this Recipe

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

  • Comments

  • 1-3 of 3
  • user
    Fran Miller TchrLdy71 - Sep 2, 2013
    OOPS! I haven't posted Peggy's Cherry Delight recipe yet. I'll try to do that soon and post the link in these comments. It's worth waiting for! =^..^=
  • user
    Amy Stronach amester12 - Apr 5, 2014
    I love the look of the bundt pan. Question though- would you bake it for the same amount of time?
  • user
    Terri Wagnon twagnon - Nov 26, 2014
    Best Carrot Cake I have ever had. Making it again this Thanksgiving. My son loves this cake. It will be a big hit. Thanks for the recipe!!!