Not so traditional Carrot Cake

Julie Janssen


Don't pass this up! This is the best carrot cake! It may not have raisins or nuts like most carrot cakes, but you won't miss them in this cake! My mom made this when I was growing up. Now it's my turn! So much better than box cakes! It's very rich, but you won't be able to stop eating it. The cream cheese icing is to die for!


☆☆☆☆☆ 0 votes

20 Min
45 Min


  • 2 Cups
  • 2 Cups
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 2 tsp
  • 1 tsp
  • 1 1/2 cups
    vegetable oil
  • 3 Cups
    carrots, grated
  • 4
  • 1 box
    powdered sugar
  • 8 ounce
    cream cheese
  • 1/4 cup
  • 2 tsp

How to Make Not so traditional Carrot Cake


  1. Mix all ingredients but the eggs.
    You can use canned carrots, just mash them up a little before you add to mixer.
  2. Once mixed, add eggs one at a time. Mix until all is combined.
  3. Pour in greased and floured 9x13 pan. Bake 45 min at 350.
  4. For Icing:
    Cream together cream cheese, butter and vanilla. Add box of powder sugar a little at a time until mixed well.
  5. When cake is cool, ice cake. Store in refrigerator.

Printable Recipe Card

About Not so traditional Carrot Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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