Sunday, April 19, 2009

Carrot Cake with Cream Cheese Frosting

This cake is unbelievable! I really wasn't sure about whether or not i liked it right after it came out of the oven.. It was SO much better the next day. I think it just had to sit for a while so the frosting could seep into the cake.. and the wait was worth it! lol

Here's the recipe for the cake:
-2 cups flour
-2 cups granulated sugar
-1 teaspoon baking soda
-1 teaspoon baking powder
-1 teaspoon salt
-1 teaspoon cinnamon
-3 cups FINELY shredded carrots
-1 cup oil
-4 eggs

- Mix flour, granulated sugar, baking soda, baking powder, salt and cinnamon
- Then mix in carrots, oil and eggs to the dry ingredient mixture

- Put into greased and floured 9" x 13" pan
- Bake at 325 degrees for 50-55 minutes

Ingredients- This makes a lot of frosting. You could probably half this recipe and still have enough.
-1 eight ounce package of cream cheese
-3/4 cup unsalted butter, softened
-2 teaspoons vanilla
-3 1/2 cups powdered sugar

- Cream together all ingredients
You could add the icing onto the cake when the cake is hot or cold, I did it as soon as the cake came out of the oven. I think the fact that the cake was hot helped the cake absorb the icing.
Here are some pictures..
Before it went into the oven

When it came out of the oven

The icing
The frosted cake
The end result (=


  1. This was absolutely delicious! Best carrot cake I've ever had by far. My best friend is awesome! Where are you going to make it again?

  2. When* correction :)