Project Description

Carrot Cake with Cream Cheese Frosting

My mom’s carrot is the perfect Thanksgiving day dessert especially if you want something other than pie on your holiday table. It contains just enough cinnamon to pair well with your typical apple pie or pumpkin pie. It follows the fall spice theme but perhaps is not as obvious as your standard spice torts and fruit cakes. Try it with or without the cream cheese frosting. You really can’t go wrong.


  • 3 cups of flour (sifted)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 2 cups of sugar
  • 1 1/2 cups of oil
  • 4 eggs
  • 3 cups or 1 lb carrots (grated)

Instructions – Bake at 350 degrees for 30-35 minutes

  1. Grease and flour (2) 9 or 10 inch round cake pans and set aside
  2. In a large mixing bowl, beat sugar, oil and eggs until well blended
  3. Add the carrots and mix well
  4. Gradually add the dry ingredients and blend well
  5. Pour batter into greased cake pans
  6. Bake at 350 degrees fro 30-35 minutes
  7. When done, allow cake to cool before removing from pans
  8. Frost the first cake with cream cheese frosting and then top with the second cake and frost entire cake

Note: You can also make this in a traditional high sided cake pan. Also, keep in mind that all oven temperatures vary so check the cake for doneness. Insert a toothpick in the center of the cake. It will come out dry when the cake is done.