Naomi's Carrot Cake

Naomi's Carrot Cake Recipe

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Bonnie Beck


God, love Naomi for creating this cake.

I hated carrot cake all my life. Although it was one of my Mother's favorite. She loved the Getty museum's carrot cake. There was just something about the texture of carrot cake I hated.

If Naomi hadn't served this cake one day and told me it was carrot cake, I would have missed out on eating a fabulous Cake.

My sons even love it.

★★★★★ 3 votes
30 Min
45 Min


2 c
3 c
1 1/2
cooking oil
2 tsp
baking soda
2 tsp
baking powder
2 tsp
cinnamon, ground
1 tsp
freshly ground nutmeg
1 pkg
carrots or 2 cups
a pinch of salt
eggs. lightly beaten
1/2 c
chopped nuts
1/2 c


1 1/2 pkg
large cream cheese
3 c
powder sugar
1 tsp
pure vanilla extract
1/2 c
chopped walnuts
milk or cream if needed to thin frosting to a spreadable consistency


1Wash the carrots and cut the ends off. DON'T PEEL THEM. Cut the carrots and place them in a pan with enough water just to cover the carrots. Cook them with a lip on till tender. Cool. Drain and RESERVE THE CARROT WATER. Place the cooled carrots in a food precessor or mash them by hand like you would a mash potato.
2Mix all ingredients together, including the reserved carrot water.
3Bake in a retangular lightly greased pan at 350* for 45 minutes or until cake test says it done.
4Let cake cool and spread the cream cheese frosting on top.

About Naomi's Carrot Cake

Course/Dish: Cakes, Other Desserts
Dietary Needs: Vegetarian
Hashtag: #Carrot