Carrot Cake Recipe

Carrot cake tastes so yummy! It’s a favorite at our house for desert after our Easter Sunday feast, but tastes good any time of the year.

Years ago, I was visiting a high school friend and had a slice of her mother’s delicious carrot cake. I asked for the recipe and have been making it for years now!

I make it from scratch and frost it with cream cheese icing.

Here are the recipes for the carrot cake and the cream cheese frosting. 

Carrot Cake Ingredients

• 2 Cups Flour
• 2 Cups Sugar
• 2 tsp. Baking Soda
• 4 Large Eggs
• 1 1/2 Cups Oil
• 2 tsp. Salt
• 2 tsp. Cinnamon
• ​3 Cups Grated Carrots

Carrot Cake Directions

• Preheat oven to 350̊F.
• Grease and flour 3 round cake pans.
• Mix dry ingredients together.
• Add oil and mix well.
• Add each egg one at a time and mix well.
• Add carrots and stir until mixed in.
• Divide batter up and pour into 3 round cake pans.
• Bake at 350̊F for 25 minutes.
• Frost between layers and over tops and sides with cream cheese frosting.

Cream Cheese Frosting Ingredients

• 1 Pound Powdered Sugar
• 1 8 oz. Package Cream Cheese
• 1 Stick Butter, melted
• 2 tsp. Vanilla
• 1 Cup Coconut
• 1 Cup Pecans

Cream Cheese Frosting Directions

• Melt butter and add sugar; beat until smooth.
• Add cream cheese and beat again until smooth.
• Mix in vanilla.
• Frost cake on tops and sides, putting cake all together.
• Sprinkle coconut and pecans on top of the cake.

Happy Baking!

Meredith Curtis