Tuesday, December 7, 2010

Carrot Cake

This is my mom's Carrot Cake recipe. I have no idea were it might have come from. It is a pretty standard recipe. I like to serve this away from home and not bring any back. So far, so good!

2 1/2 cups all purpose flour
1 teaspoon salt
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
4 eggs
3 cups grated carrots, pressed dry
1 1/2 cups vegetable oil

8 ounces cream cheese
2 teaspoons vanilla
1 stick of unsalted butter, softened
1 box of powdered sugar

  1. Preheat the oven to 350°. Grease and flour, two 9 inch round cake pans. Sift together the flour, salt, sugar, soda and cinnamon. Add the eggs, carrots and oil and stir until well combined.
  2. Bake for 35 minutes or until done. Remove from oven and allow to cool on a rack for 30 minutes. Remove the cakes from their pans and allow to cool completely.
  3. For the frosting: cream the cream cheese and butter together until smooth. Add the vanilla. Then slowly add the powdered sugar and stir until well combined.
  4. Once the cake is cooled, place it on your serving place and frost.


  1. did you try it with the butter this time?

  2. Looks great! My husband's fave cake, so I'll have to try it at some point:)


Note: Only a member of this blog may post a comment.