<< Back

Carrot Cake

2 cups flour

2 tsp baking soda

1 tsp salt

1 1/2 tsp cinnamon

1 1/4 cups oil

1 cup sugar

1 cup brown sugar

1 tsp vanilla

4 large eggs

3 cups grated carrots

1 cups chopped pecans (optional)

1/2 cup raisins (chopped into small pieces for my family)


8 oz cream cheese

1 1/4 cups powdered sugar

1/3 cup whipping cream (milk is fine too but may need a little less)

Heat over to 350.  Grease and flour cake pan(s) well. Either 2 round or a 9 x 13 pan. 

In medium bowl whisk flour,  baking soda, salt and cinnamon. In a separate bowl, whisk the oil, sugars and vanilla.  Whisk in eggs, one at a time, until blended.

With a large rubber spatula, add the dry ingredients a little at a time into the wet ones stirring gently until they are absorbed by the batter and batter is smooth.  Gently, stir in carrots, nuts and raisins.

Bake for 35 to 45 minutes looking for the cake to be springy when touched and a toothpick inserted comes out clean.

Cool cake for 15 minutes or more (turn out of pans if making a double layer cake). Beat softened cream cheese, powdered sugar and cream until fluffy. 

Frost cake when cool.