Carrot Cake with Cream Cheese Frosting

In my house birthday cakes aren’t chocolate, vanilla or marble.  They don’t come out of a box.  They’re carrot cakes.  A tradition that started when I was a kid and fell in love with my stepmother’s carrot cake with cream cheese frosting, it lasted well into my 20’s – a carrot cake every year for my birthday.  When I finally asked her for the recipe, I was a little surprised that it was straight out of Better Homes and Gardens.  And although I always give my kids the choice for their birthday cake, they always pick this one.


Carrot Cake with Cream Cheese Frosting
Prep time
Cook time
Total time
I usually add a bit more cinnamon and sometimes a dash of nutmeg. You'll note if you're familiar with the BHG recipe I mix my ingredients in a slightly different order (don't think it makes a difference and with mine it's all in one bowl).
  • 4 eggs
  • 1 cup vegetable oil
  • 3 cups finely shredded carrots
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups flour
  • 2 cups sugar
  • Frosting
  • 6 oz cream cheese, softened
  • ½ cup butter or margarine, softened
  • 2 tsp vanilla
  • 4½ - 4¾ cups powdered sugar
  1. Preheat oven to 350 degrees. Grease and flour 13x9 pan or 2 - 9" round cake pans.
  2. In a large bowl, combine eggs and vegetable oil. Add carrots, cinnamon, baking soda, baking powder, mix well. Add flour and sugar, mix well. Pour into pans, bake for 30-35 minutes, until toothpick comes out clean.
  3. Beat together cream cheese, butter and vanilla until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Gradually beat in enough of remaining powdered sugar to achieve desired taste and spreading consistency.
  4. Cool cake completely before frosting. Cover and store in refrigerator.
This recipe posted courtesy of Better Homes and Gardens

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