Carrot Cake with Cream Cheese Frosting

Jane Whittaker


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 votes

20 or more
20 Min
45 Min


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


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

Printable Recipe Card

About Carrot Cake with Cream Cheese Frosting

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

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