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


  • 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 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


  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.

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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