This carrot cake is one of the best cakes on my site. My family loves it. I can make this cake and it won’t last two days.2 1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon salt 1 1/4 cups oil (I use Canola) 1 1/2 cups sugar 4 eggs 1 teaspoon vanilla extract 2 cups carrots, grated (Remove ends and scrape carrots before grating) 1 cup nuts or raisins, Optional In a large mixing bowl mix flour, baking soda, baking powder, cinnamon and salt together with a wire whisk. In a small bowl cream oil, sugar, eggs and vanilla with a mixer. Add creamed mixture to dry ingredients and mix well with mixer. Add carrots and keep on mixing. If using nuts or raisins fold them in with a spoon. (I don’t use nuts or raisins in my cake. We like it without them better.) Spray 2 round cakes pans or a 9 x 13 pan and add batter. Bake in preheated 350 degree oven for 35 to 40 minutes until toothpick comes out clean. Let cool before frosting. Frost with cream cheese frosting below. Cream Cheese Frosting
1 (8 oz.) package cream cheese, softened
1 stick butter or margarine or 1/2 cup or 8 tablespoons
1 box confectionary sugar (16 oz) or about 2 cups
1 tsp. vanilla
Whip all frosting ingredients together with mixer until smooth and of spreading consistency.
If you like this recipe, you might also like my recipe for Nutty Pineapple Pistachio Cake
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