Cinny Harrison's Carrot Cake

Cinny Harrison's Carrot Cake Recipe

No Photo

Have you made this?

 Share your own photo!

Janie Massey


Cinny was the head nurse of the short term surgical unit I worked in. She was a beautiful person and this is the BEST carrot cake I have ever tried. I made it many times for my family and it disappeared pretty quickly. Thanks Cinny wherever you are now :)

★★★★★ 1 vote
10" Tube or Bundt pan
30 Min
1 Hr 20 Min


2 c
3 large
1 1/2 c
vegetable oil
3 c
all-purpose flour
1 tsp
baking powder
1 tsp
baking soda
1 tsp
2 c
carrots, grated
1 c
chopped nuts, pecans are best
1 pkg
8 ounce, cream cheese, room temperature
1/2 stick
1 box
1 pound, confectioner's sugar
2 tsp
vanilla extract


1Preheat oven to 325 degrees F.
Grease and flour a 10" tube pan, bundt cake pan or three 8" cake pans.
2Add sugar to beaten eggs and mix well with electric mixer. Add oil, again beating well. Sift together the flour, baking powder, baking soda and cinnamon. Add to the liquid mixture and beat until well blended. Blend in carrots and nuts.
3Pour batter into pan/pans and bake for 1 hour and 20 minutes for tube or bundt pan or 40 minutes for the three 8" cake pans. Cool completely.
4Frost with cream cheese frosting made as follows:

Beat the butter, cream cheese and vanilla together thoroughly. Gradually add confectioners sugar and mix until completely blended. If too thick add milk 1 tablespoon at a time until of preferred spreading consistency. Frost cooled cake and Enjoy :)

About Cinny Harrison's Carrot Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom
Hashtags: #Carrot, #desserts