Real Recipes From Real Home Cooks ®

carrot cake with cream cheese frosting

(2 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

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.

(2 ratings)
yield 20 or more
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For carrot cake with cream cheese frosting

  • 2 c
    sifted all purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 2 tsp
    ground cinnamon
  • dash
  • 2 c
    light bown sugar, packed
  • 1 1/2 c
    corm oil
  • 3 c
    grated carrot
  • 4 lg
  • 1/2 c
    pecans, chopped
  • 1/2 c
  • 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

How To Make carrot cake with cream cheese frosting

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

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