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Carrot Cake with Cream Cheese Icing


Carrot Cake Ingredients:
2 c. all-purpose flour

2 c. sugar
1 tsp. Clabber Girl Baking Powder
1 tsp. Rumford Baking Soda
1 tsp. ground cinnamon
1 c. cooking oil
4 beaten eggs
3 c. finely shredded carrots

Cream Cheese Frosting Ingredients:
2, 3 oz. packages of cream cheese
1/2 c. softened butter (or margarine)
2 tsp. vanilla
5 c. confectioners' sugar (approximately)


Grease and lightly flour two 9 X 1 1/2-inch round baking pans (or one 9 X 13-inch baking pan), and set aside.

Preheat oven to 350 degrees F. In a large mixing bowl stir together flour, sugar, Clabber Girl Baking Powder, Rumford Baking Soda, and cinnamon. Add cooking oil and eggs. Beat with an electric mixer on low to medium speed about 30 seconds or until combined. Stir in carrots. Spread batter in the prepared pans.

Bake for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on racks for 10 minutes. Remove cakes from pans; completely cool on racks. Frost with cream cheese frosting. Store in the refrigerator.

For Carrot Cake with Pineapple:
Prepare as above, except stir in one 8 1/4 oz. can of crushed pineapple (with juices) and 1/2 c. coconut with the shredded carrots. Bake about 40 minutes.

For Carrot Cake with Raisins and Nuts:
Prepare as above, except stir in 1/2 c. raisins and 1/2 c. chopped walnuts with the shredded carrots.

Cream Cheese Frosting Ingredients: In a large mixing bowl, using an electric mixer on medium to high speed, beat cream cheese, softened butter (or margarine), and vanilla until light and fluffy. Gradually add 2 c. confectioners' sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 more c. of confectioners' powdered until spreading consistency.

Revised 2/15.