Carrot Cake

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Ready Time: 1 Hour, 20 Min
  • Servings: 16 servings
NOTE: Bake in three 8-inch pans


  • 2 cup flour
  • 4 count eggs
  • 1 tablespoon cream
  • 2 cup sugar
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon ground
  • 1/8 teaspoon salt
  • 1 1/2 cup vegetable oil
  • 3 cup carrots
  • 2 cup sugar Confectioners
  • 1 package cream cheese
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla
  • 1/2 cup ground nuts


    1. Grease and flour pans (see Note); set aside. Preheat oven to 350 degrees.
    2. To prepare Cake: combine flour, sugar, baking soda, cinnamon and salt; sift together into a mixing bowl. Add oil and eggs; mix well, stirring by hand. Stir in carrots. Pour batter into prepared pans.
    3. Bake at 350 degrees for 25 to 30 minutes.
    4. To prepare Frosting: In a mixing bowl, combine confectioners sugar, cream cheese, butter and vanilla; beat until creamy. Add nuts and mix well. If frosting is too thick to spread, add a small amount of cream. Spread frosting over cooled cake.
Nutritional Information
Carrot Cake

Servings Per Recipe: 16 servings

Amount Per Serving

Calories: 480

  • Total Fat: 32g
  • Cholesterol: 80mg
  • Sodium: 280mg
  • Total Carbs: 48g
  •     Dietary Fiber: 1g
  • Protein: 5g


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