Carrot Cake

Carrot Cake Recipe

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Cyndi McGrath


One of my favorites and always a hit.


★★★★★ 1 vote

25 Min
30 Min


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1 cup
butter (2 sticks) cut into pieces
2 cups
4 large
2 cups
carrots, grated
2 cups
2 tsp
ground cinnamon
1/4 tsp
ground ginger
1 tsp
baking soda
1 tsp
1 tsp


1 stick
(8 tbsp.) softened butter
1 pkg
(8 oz.) cream cheese, softened
1 tsp
2-3/4 cups
sifted confectioners' sugar

How to Make Carrot Cake


  • 1Cream butter and sugar thoroughly with mixer. Add eggs and beat till mixture is smooth and silky, looking like mayonnaise and falls in ribbons from spoon. Beat in carrots.
  • 2Combine dry ingredients, sift and fold into carrot mixture by hand. Add vanilla. Spoon batter into 2 greased & floured 9" pans- no more than 3/4 full. Bake at 350 degrees for 30-35 minutes. Cool in pan for 5 minutes then remove to cake rack, carefully.
  • 3For frosting: Put butter and cream cheese in the bowl of a mixer. Process till mixture is smooth and free of lumps. Add confectioner, salt and vanilla. Mix till smooth. To achieve a stiffer consistency, if desired, add more confectioners' sugar or chill.

Printable Recipe Card

About Carrot Cake

Course/Dish: Desserts, Cakes
Hashtags: #Carrot, #Cream, #cheese, #pecans

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