Carrot Cake

sheri bryan


one of my dearest friends Joyce Johnson makes this for her husband and childrens birthdays.. She has to make 2 at a time, 1 for the birthday and the 2nd for eating then next day. It is incredible. I didn't like carrot cake until I tried this one.


★★★★★ 1 vote

30 Min
45 Min


  • 2 c
    plain flour
  • 2 c
    white granulated sugar
  • 2 tsp
  • 2 tsp
    baking soda
  • 2 tsp
    cinnamon, ground (i like to add a dash more)
  • 1 1/2 c
    canola oil
  • 4 large
  • 3 c
    grated carrots (large grate) firm put not packed

  • 8 oz
    2 packages cream cheese softened(light is fine to use)
  • 1 box
    confectioner powdered sugar
  • 1 stick
    butter or margarine - room temp
  • 2 tsp
    pure vanilla extract
  • 1 c
    pecans, chopped (roasted not raw)

How to Make Carrot Cake


  1. Preheat oven to 325 degrees.

    Sift dry ingredients into a mixing bowl.
    Add Oil and dry mixture together
    add eggs one at a time mixing well after each egg.
    Stir in carrots
  2. Grease and flour 2 - 10" Round Cake pans. Pour evenly in the 2 cake pans and then bake for 40-45 minutes.
    Blend Cream cheese and 1/2 softened butter until both are smooth. Add confection sugar and blend well. If the mixter is dry add more of the softened butter. Mix in Vanilla
  4. Nuts are optional. They can be mixed into the icing or placed ontop of the icing after cake is iced. If you don't want the nuts the cake will still be fantastic...

Printable Recipe Card

About Carrot Cake

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtags: #Carrot, #easy

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