Peggy's Homemade Carrot Cake w/Cream Cheese Icing

Fran Miller


Who knew homemade carrot cake with whipped cream cheese icing could be so easy?

This is another old-timey dessert from Aunt Peggy. Actually, she's my cousins' aunt on the other side, but call her what you will, she's a fantastic dessert maker. (Also check out her Cherry Delight in my JAP recipes!) =^..^=

Blue Ribbon Recipe

This is a good old-fashioned carrot cake recipe that's been passed down and has stood the test of time. It has simple ingredients and is sooo tasty. We decided to bake it in a bundt pan for a pretty appearance, but use any pan you'd like. The cake is dense but tender at the same time. We loved the flavor and texture of the coconut and walnuts. The whipped cream cheese icing is the perfect topping for this cake.

Note: We baked our bundt pan carrot cake for about 50 minutes. But every oven is different, so begin checking at 45 minutes. The Test Kitchen


★★★★★ 4 votes

12 or more, depending on serving size
20 Min
40 Min


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  • 3 c
    grated carrots
  • 2 c
    all-purpose flour
  • 3 tsp
  • 2 tsp
  • 1 tsp
    baking powder
  • 4
  • 2 c
  • 1 1/2 c
    vegetable oil
  • 1 c
    chopped walnuts or pecans, optional
  • 1/2 c
    flaked coconut, optional

  • 1 1/2 stick
    butter or margarine, softened
  • 6 oz
    (3/4 block) cream cheese, softened
  • 1 tsp
  • 3-3 1/2 c
    powdered sugar
  • some
    walnuts or pecans for decorating, optional

How to Make Peggy's Homemade Carrot Cake w/Cream Cheese Icing


  1. Preheat oven to 350 degrees F.
  2. Spray 13 x 9" pan or bundt pan with cooking spray and set aside. I used a bundt pan in the photos & any other type of cake pan will work, too. Just adjust the baking times!

    NOTE: If you're using a bundt pan, spray it EXTRA-well. Don't ask me how I know this...
  3. Grate the carrots or, even better, have someone else grate the carrots while you measure, assemble, and mix. It's good to delegate when you can! Set the carrots aside when finished.
  4. In a medium mixing bowl, add the flour, cinnamon, salt, and baking powder.
  5. Using the mixer on LOW speed, mix together quickly. Or just stir it with a big fork, if you're afraid of a mess. Set aside.
  6. In a large mixing bowl, beat the eggs with the mixer.
  7. Add the sugar & oil. Beat well.
  8. Then add the flour mixture, a little at a time until everything is well incorporated.
  9. Stir in the grated carrots with a large spoon.
  10. If you like nuts, stir in the chopped walnuts or pecans with the spoon, too.
  11. Same with the coconut, if you choose.
  12. Spread into the prepared pan.
  13. Bake at 350 degrees F for 40-50 minutes for the 13 x 9" pan size or until a cake tester comes out clean. (Do NOT overbake, so check early!)
  14. Remove from oven & cool completely before frosting.
  15. If you're not serving from the cake pan, only cool for 10 minutes before turning out the cake onto cooling racks.
  16. FOR THE WHIPPED CREAM CHEESE ICING: Cream the butter well with the mixer. Add the cream cheese & vanilla, then beat until blended.
  17. Gradually add the confectioners' sugar and continue beating until the mixture is smooth and desired consistency. If the icing is too soft to spread, chill for a while in the refrigerator.
  18. Frost the cake with the whipped cream cheese icing. (Or do you ice the cake with the frosting?)
  19. Decorate with walnuts or pecans, if desired.
  20. Refrigerate to set before serving. Then refrigerate any leftovers or any slices you're hiding for later to eat when the kids go to bed. (Your secret is safe with me!) =^..^=

Printable Recipe Card

About Peggy's Homemade Carrot Cake w/Cream Cheese Icing

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Carrot Cake

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