Carrot Cake



  • 2 cups granulated sugar
  • 1 1/2 cups canola oil
  • 4 large eggs
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 cups raw shredded carrots
  • 1/2 cup chopped walnuts (or pecans)


  • 8 ounces cream cheese (softened)
  • 3/4 cup butter (softened)
  • 3 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract


  • Preheat the oven to 350 degrees.
  • Spray a 13×9″ baking pan with cooking spray.
  • Mix together the sugar and oil.
  • Add the eggs and beat until well mixed.
  • Add the flour, baking soda and powder, salt, and cinnamon. Mix well.
  • Fold in the carrots and nuts.
  • Spread the batter into the prepared baking pan. 
  • Bake at 350 degrees Fahrenheit for about 55 minutes, or until the center of the cake springs back when you touch it.
  • Allow the cake to cool completely.
  • Make the frosting. Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes.
  • With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed.
  • Add the vanilla and beat the frosting on medium speed for about 2 minutes.
  • Spread the frosting on the cooled cake.
  • Sprinkle the top of the cake with additional nuts if desired.
  • Store leftovers in an airtight container at room temperature for up to 24 hours and in the refrigerator for longer than 24 hours.

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