Carrot Cake with Cream Cheese Frosting

A delectable cream cheese frosting is the finishing touch on classic carrot cake.

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Servings 12

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( 9 ) Ratings

9 Ratings

5 Stars 31%

4 Stars 15%

3 Stars

2 Stars

1 Stars

Member Reviews ( 7 )

7397df67-6f71-42ba-94d4-2957408ed027

ingredients 16
Prep Time 30 min
Total Time 2 hr 25 min

Ingredients

Cake

1 1/2: cups granulated sugar

1: cup vegetable oil

3: eggs

2: cups all-purpose flour

2: teaspoons ground cinnamon

1: teaspoon baking soda

1: teaspoon baking powder

1: teaspoon vanilla

1/2: teaspoon salt

3: cups shredded carrots (5 medium)

1: cup coarsely chopped nuts

Frosting

1: package (8 oz) cream cheese, softened

1/4: cup butter or margarine, softened

2: to 3 teaspoons milk

1: teaspoon vanilla

4: cups powdered sugar

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Directions

1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
2 In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan.
3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4 In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost cake. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Turn this into Zucchini Cake by using 3 cups of shredded zucchini (about 1 1/2 medium) instead of the carrots.

Look for bags of shredded carrots in the produce aisle of your grocery store.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 700
Calories from Fat: 330),

% Daily Value

Total Fat: 37g; 37%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 320mg; 320%;
Total Carbohydrate: 86g; 86%
(Dietary Fiber 2g 2% Sugars 66g 66% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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lisafaw

report Posted Nov. 10, 2012 9:27 AM

I love the frosting but, I don't use the 4 cups of sugar. I only use 2 cups. That is plenty. 4 is way to many

Charityn

report Posted Sep. 27, 2012 1:54 PM

I had this recipe in one book and I made this cake for many years, my children love this cake. They grew up and got married and move out. Moving to California I think I lost the book. But now I have the recipe again. Thanks a lot.

allisondarla

report Posted Dec. 6, 2011 8:29 PM

Have been making this recipe for years. People rave about it. Easy to make

nancyfilipek

report Posted Jun. 1, 2011 3:55 PM

This cake was very easy to make and very delicious. The frosting is excellent. I would make it again.