Carrot Cake

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  •  2 cups    Flour
  •    1 tsp    Salt
  •    2 tsp    Cinnamon
  •    2 tsp    Baking Soda
  • 1½ cup    Sugar
  • 1½ cup    Vegetable Oil
  •          5    Eggs
  • 1½ cup    Walnuts, coarsely chopped
  •  3 cups    Carrots, grated (approx 1 lb)


  •  1-8 oz    Cream Cheese, soft
  •     4 tbs    Unsalted Butter, soft
  •      1tsp    Vanilla Extract
  •   ½-1 lb    Confectioners Sugar


Clean and grate (or chop in food processor) carrots, set aside. Mix together flour, salt, cinnamon and baking soda.
In a mixing bowl beat together eggs, sugar and oil.
Gradually add flour mixture to egg and beat for two minutes.
Stir in grated carrots and chopped walnuts.
Divide into two or three nonstick cake pans (depends on how many layers are desired).
Bake at 350°F for 30-45 minutes until a toothpick inserted in the center comes out clean.

Can be baked in a 10½ spring form at 325°F for 1 hour 10 minutes to 1 hour 20 minutes until center is set and toothpick comes out clean. If it is getting too dark on top after the first 45 minutes cover with aluminum foil for the remaining baking time. Sprinkle with powdered sugar or frost before serving .

Cream together butter, cream cheese and vanilla, then gradually add powdered sugar. Beat until well blended, about 5 minutes.

Carrot cake without frosting

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