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–+ servings

Carrot Cake

Teresa Ambra
This moist, decadent and fabulous Carrot Cake is a family favorite. The cream cheese frosting is sensational.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

CAKE:

  • 2 cups sugar
  • 2 tsp. cinnamon
  • 3 cups carrots grated, about 1 lb. shredded
  • 1 tsp. salt
  • 1 1/2 cups canola oil
  • 4 large eggs
  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 2 tsp. baking soda

CREAM CHEESE FROSTING:

  • 8 oz. pkg. cream cheese softened
  • 1 stick unsalted butter softened (1/2 cup)
  • 2 tsp. vanilla extract
  • 1 lb. box powdered sugar
  • 1 cup chopped pecans or walnuts

Instructions
 

CAKE:

  • Cream sugar and oil. Mix well.
  • Add eggs one at a time, mixing after each addition. Add cinnamon, baking soda and salt and mix again.
  • Stir in flour and carrots with a wooden spoon until well combined.
  • Bake in 3 greased and floured 9” cake pans for about 30 minutes at 350°.
  • Check with toothpick to make sure cake is cooked completely.

CREAM CHEESE FROSTING:

  • Cream cheese and butter together; add powdered sugar and vanilla and cream well.
  • Then stir in nuts.
  • Spread icing on top and sides of cake.

Notes

NOTE: You will need 1 ½ batches of this icing for a 3-layer cake.
NOTE: Cake can be refrigerated a week or longer.
NOTE: Preparation time includes time required to frost the cake but not time required to add additional decorations.
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