Carrot Cake Recipe
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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

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