Carrot cake is a family favorite of ours. My brother's wedding cake was even carrot cake. Of course, I don't think I would like it as much if it didn't have the cream cheese frosting! The smell of cinnamon and this cake baking take me back to the cool fall days of my childhood.
- 2 cups sugar
- 4 eggs
- 1 cup cooking oil
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 2 tsp vanilla
- 3 cups grated carrots
In a large bowl, mix dry ingredients together: sugar, flour, baking soda, cinnamon, and salt.
In a small bowl, beat the eggs together. Then add the eggs, cooking oil, and vanilla to the dry ingredients. Mix well. Add the carrots. Gently mix it again and make sure all the carrots are evenly distributed into the batter. Fold in raisins and nuts.
Grease a 9×13 cake pan. Pour the batter into the cake pan.
Cook the cake at 350° for 25-30 minutes or until a toothpick comes out clean. Let cool before adding the frosting
- 8 oz softened cream cheese
- 1/2 cup softened butter
- 2 cups powdered sugar
- lemon juice or milk as needed
- chopped nuts to top cake (optional)
To make the frosting, mix cream cheese, butter, powdered sugar, and lemon juice (or milk). But I won't tell anyone if you use prepared frosting, I can eat that stuff by the spoonful!!