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Easy Frosted Carrot Cake

This simple cake, which is my mother's recipe, stays moist for quite a while. In was always my favorite at harvesttime when I was a child. -Muriel Jones, Hythe, Alberta
  • Total Time
    Prep: 25 min. Bake: 35 min. + cooling
  • Makes
    6-8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1-1/2 cups finely grated carrots
  • FROSTING:
  • 2 tablespoons butter, softened
  • 2 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 4 teaspoons whole milk
  • 2 tablespoons chopped walnuts, optional

Directions

  • In a large bowl, combine the flour, sugars, baking soda, allspice and salt. Beat in vegetable oil. (Batter will be stiff.) Add eggs, one at a time, beating well after each addition. Stir in carrots.
  • Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes our clean. Cool on a wire rack.
  • For frosting, in a small bowl, cream butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla. Add enough milk to achieve spreading consistency. Spread over cake. Sprinkle with chopped walnuts if desired. Store, covered, in the refrigerator.
Nutrition Facts
1 slice: 427 calories, 22g fat (6g saturated fat), 69mg cholesterol, 311mg sodium, 56g carbohydrate (41g sugars, 1g fiber), 4g protein.

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