Carrot Cake

  • 12Servings


  • 1 1/2 cup granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 cups carrots, shredded (5 medium carrots)
  • 1 cup walnuts, coarsely chopped (optional)
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2-3 tsp milk
  • 1 tsp vanilla
  • 4 cup powdered sugar
  • Nutmeg, if desired


  1. Preheat the oven to 350 F. Grease the a 13 inch x 9 inch pan with shortening and lightly flour the pan.
  2. In a large bowl, beat the sugar, oil, and eggs with an electric mixer on low speed. Add the flour, cinnamon, baking soda, 1 tsp vanilla, and salt. Beat everything on low speed for about 1 minute.
  3. Add the carrots into the batter. You can choose to add in the nuts.
  4. Pour the batter into the pan and bake for about 40 to 45 minutes or until a toothpick comes out clean when inserted into the cake. Cool the cake completely.
  5. For the frosting, beat the cream cheese, butter, milk, and vanilla with an electric mixer on low speed in a medium bowl. Gradually beat in the sugar, 1 cup at a time on low speed. Frost the cake. You can sprinkle nutmeg on the frosted cake if desired.

Source: Betty Crocker

Photo credit: Roberto Ventre on Flickr