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Carrot Cake with Cream Cheese Icing

We made this for our daughter's wedding. We stirred it all by hand and baked it in frying pans of varied sizes. After decorating it with pink frosting roses, we transported it 50 miles to the church in the back of a car!
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    12 servings

Ingredients

  • 1-1/3 cups canola oil
  • 4 large eggs
  • 1-1/2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2-1/2 cups finely shredded carrots
  • 1/2 cup chopped walnuts
  • CREAM CHEESE ICING:
  • 3 ounces cream cheese, softened
  • 3 cups confectioners' sugar
  • Dash salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Directions

  • In a large bowl, combine the oil, eggs and sugar. Combine the flour, baking powder, soda and cinnamon; add to wet ingredients and beat well. Stir in carrots and nuts.
  • Pour into a greased 13x9-in. baking pan. Bake at 350° for about 50 minutes or until cake tests done.
  • For frosting, beat cream cheese and sugar in a medium bowl. Gradually add the salt, vanilla and milk, beating until smooth. Add additional milk if needed to reach desired consistency. Spread over cooled cake.
Nutrition Facts
1 slice: 597 calories, 32g fat (5g saturated fat), 79mg cholesterol, 341mg sodium, 75g carbohydrate (54g sugars, 2g fiber), 6g protein.
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