This decadent carrot cake with cream cheese frosting is the perfect springtime dessert. Moist, flavorful cake with a creamy, sweet frosting will have you licking the plate clean!
Happy day after Easter!! Did you have a good one? Ours was very low-key. It was just the four of us, so the girls got up and checked out their Easter baskets, hunted for eggs and feasted on pumpkin pancakes. Then the girls played with their new toys. A LEGO set for Cupcake. And My Little Pony set for Pumpkin. We watched a movie together and we had ham and cheese sandwiches for dinner. Because the 4 of us don’t need a whole ham. And for dessert we had carrot cake with cream cheese frosting.
Maybe you think I’m a day late with this recipe. If so, I’m sorry. Maybe you’re wondering why you didn’t have carrot cake yesterday. In that case, you’re welcome. Now you can make a carrot cake with this fantastic recipe.
Despite containing a vegetable, this cake is in no way good for you. But it tastes so good and that is what dessert is all about.
We may not have had family in town to celebrate the holiday, but I have a family cookbook and that is where this recipe comes from. My mother-in-law made it some time ago and I thought it was amazing. I was very happy when she told me the recipe was in the family cookbook! I love a good carrot cake! Especially with cream cheese frosting. That’s the only way to serve it! Cute carrot decorations optional.
- 2 C flour, sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 C vegetable oil
- 2 C sugar
- 4 eggs
- 2 C carrots, finely grated
- 1/2 C butter, room temperature
- 8 oz cream cheese, room temperature
- 2 lbs powdered sugar
- 1 tsp vanilla
- 1 C walnuts, chopped (optional)
- Preheat oven to 350 degrees F.
- Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside. In a large mixing bowl combine the oil and sugar and mix well. Add the eggs, one at a time, beating well after each. Gradually add the dry ingredients, mixing well. All the carrots, mixing well.
- Divide batter evenly among two greased and floured 9" cake pans. Bake for 35-40 minutes. Remove to a cooling rack. Remove from pans and cool completely before frosting.
- For the frosting: Combine butter and cream cheese. Beat until light. Add the vanilla. Gradually add the sugar while continuing to beat. Add in nuts if using. If the frosting is too thick add water 1 tsp at a time until you reach desired consistency.