February 23rd 2008
archived under: Baked Goods, Breakfast, Dessert, Meatless, Recipes

I made a carrot cake. I took half of it to work, where it was hidden and hoarded like a treasure, until the coworkers who hid it had savored every bite. The other half? My husband ate it all. Except for the slice I cut in this post (which I ate).

carrot cake recipe

It looks so pretty with the spices on top of the cream cheese frosting, and little carrot hearts decorating it.

carrot cake with cream cheese frosting

Maybe I’ll just take a little slice…

carrot cake with cream cheese frosting

There they are… mother cake and daughter slice. Was that too cheesy?

carrot cake with cream cheese frosting

Maybe I’ll just have a little… tiny… bite.

carrot cake with cream cheese frosting

So I know you want the recipes.

Carrot Cake Recipe:

You will need:

  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 cups flour
  • 2 tsp. baking soda
  • 3 1/2 cups grated carrots
  • 1 cup chopped walnuts

Preheat the oven to 325 degrees Fahrenheit. Butter a 10″ tube or bundt pan.

Blend oil and sugar. Add eggs, beating well after each addition.

Sift together flour, salt, cinnamon, and baking soda. Add to the egg mixture. Stir completely.

Fold in carrots and walnuts.

Pour batter into the pan and bake about 1 hour and 15 minutes, or until a wooden skewer comes out clean when inserted into the cake.  Cool, then remove from pan by inverting onto a plate.

Cream Cheese Icing Recipe

You will need:

  • 8 oz. cream cheese
  • 4 Tbsp. butter, melted
  • 2 Tbsp. vanilla
  • 1 lb. powdered sugar

Beat cream cheese until light and fluffy. Gradually add melted butter until absorbed. Add vanilla, then sugar one cup at a time, beating well after each addition.

Dasha (1 comments)

The cake looks gorgeous!
I have one question: in recipe you use the measurements, which sometimes are incomprehensible for me, since I’m from other country (Ukraine)…so,can you please tell me,how many ml or oz are there in the cup?
Here it is usually 200 ml.
Thank you!

Michell (4 comments)

That carrot cake looks really cute and the recipe is similar to one I have.

If you want to cut the oil some and keep the yummy taste and moistness, sub in pineapple juice for half the oil and add some crushed pineapple to the recipe. It’s amazing!

Robyn Tang (1 comments)

Came across your post via TasteSpotting. Your cake is gorgeous! My dad loves carrot cake and I’m always looking out for a good recipe. Thanks for sharing it. :)

Annie Howes (3 comments)

I was here to Stumble you and got drawn into your baking!!! That looks yummy!


brilynn (1 comments)

I haven’t had carrot cake in ages, but with cream cheese frosting it’s one of my favourites!

Anna (12 comments)

That’s the same recipe I use! It’s my husband’s favorite, and a huge hit at his office.

Syrie (1 comments)

This is the best carrot cake I have ever seen. I wish I could have a piece!

Grandma Rosie (2 comments)

This hits all my happy buttons! Yummy!!

Shaky (8 comments)

Carrot cake is one of my favorites! now I’m craving it lol
That looks very nice!

Vicki (12 comments)

Holy Crap that looks great, I think I just gained 5 lbs looking at the pictures! Thanks for the recipe for it. Yummmm.

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